In my continual quest to include more whole-grains in my family’s diet, I have often tried to incorporate quinoa into recipes. I have read many articles and recipes raving about how versatile, easy and tasty this grain is, but I’ve never found a recipe for quinoa that I really love. All too often, my quinoa turns out watery, or just plain dull tasting. I decided to give it one more try using my go-to flavor enhancer – smoked paprika. I’ve found that this sweet, tangy, smoky spice is a perfect way to add depth and flavor to many dishes and thought it might just work with quinoa. For added flavor, I cooked the quinoa with onion, garlic, and chicken broth in place of water. Top it off with shrimp and broccoli cooked in garlic butter, and you have a light, yet flavorful meal with protein, fiber and veggies, all in one dish! I think this would also work beautifully with asparagus, in place of the broccoli for a fresh, spring version.
- 1 Tablespoon Olive Oil
- 1/2 cup finely chopped onion
- 1 Tablespoon minced garlic, divided
- 2 cups uncooked quinoa
- 1 teaspoon smoked paprika, divided
- 4 cups chicken broth
- 3 Tablespoons butter
- 2 cups small broccoli florets (about 1/2 head of broccoli)
- 1 pound raw, peeled shrimp
- salt and pepper
- 1/4 cup finely chopped fresh parsley
- Heat the olive oil over medium heat in a medium saucepan. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add 1/2 tablespoon of the garlic and continue to cook, stirring constantly, until fragrant, about 1 minute. Add the quinoa and season with salt, pepper, and 1/2 teaspoon of the smoked paprika. Pour in the chicken broth and bring to a simmer. Cover the pot and turn the heat down to low. Continue to simmer until quinoa is tender and all the broth has been absorbed, about 20 minutes.
- When the quinoa has about 6 minutes left to cook, melt the butter in a large non-stick skillet. Add the broccoli and saute for a couple of minutes, just until it begins to turn bright green. Add the shrimp and season with salt, pepper, and the remaining 1/2 teaspoon of paprika. Cook until the shrimp is almost cooked through, about 4 minutes. Add the remaining garlic to the pan and continue to cook until fragrant and shrimp is completely cooked.
- Spoon the cooked quinoa into a serving bowl, top with the cooked shrimp and broccoli and sprinkle the fresh parsley over the top. Serve immediately.