A few months ago, I shared a delicious recipe for garlic shrimp with pasta that was created by my MIL and FIL. SensitiveHusband and I just love this meal because it is fairly quick and easy to prepare, especially if we work on it together. However, we recently tried a variation of this dish that was also quite good – instead of tossing the shrimp and peas with pasta, we used quinoa.
Keen-what? Quinoa (pronounced KEEN-wah) is an amino acid-rich seed that has a slightly crunchy texture and nutty flavor when cooked. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables. Click on this web site from the George Mateljan Foundation for a helpful chart that shows the daily percentages of magnesium, folate and other nutrients in quinoa. It is also gluten free, which is a welcome benefit to many people’s diets.
In order to make this dinner, follow the instructions for MIL and FIL’s Garlic and Shrimp Pasta. Just cook up some quinoa instead of the pasta and toss with the shrimp and garlic at the end to serve. Enjoy this dinner!
I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage and Food Trip Friday.
SensitiveEconomist 