(Recipe is by Ellie Krieger and can be found at the Prevention.com site here.)
Step by Step Instructions:
Pesto Shrimp with Snow Peas over Quinoa couldn’t be easier. Here’s what you’ll need: Quinoa, 1 Lemon, a pound of Large Shrimp, 3 cups (or 8 ounces) of Snow Peas (washed with stem cut off), Olive Oil, Pesto, and 2 cloves of Garlic.
Begin with the quinoa. Rinse 3/4 cup of quino in a fine mesh strainer.
Then in a small sauce pan combine the quinoa and 1 1/3 cup of water and heat over high heat.
Bring the quinoa to a boil.
Once it’s boiling, just cover your sauce pan and turn the heat to low and cook for about 12 to 15 minutes. You’re looking for all of the liquid to be absorbed.
Grab a fork and fluff the cooked quinoa, then setthe pan to the side until you’re ready for it.
Here’s the shrimp. I had frozen shrimp, so if you go that route, just be sure you thaw it as the package indicates.
Add one tablespoon of oil to a large, nonstick skillet and heat over medium heat.
In goes 2 cloves of minced garlic to the hot oil. You’ll want to cook this for about 30 seconds or until you start to smell the garlic.
Add the shrimp to the pan…
…stirring and flipping the shrimp regularly over 2 to 3 minutes until the the shrimp turns pink.
Add in the snow peas. Stir them with the peas for 2 minutes.
Juice 1 lemon. You’ll need about 2 tablespoons of juice.
Now add in 1/4 cup of pesto and 2 tablespoons of lemon juice.
Then combine the mixture and cook for an additional minute so it’s warmed through. Serve the shrimp and pea mixture over the cooked quinoa and enjoy!!
3/4 c uncooked quinoa
1 1/3 c water
1 tbsp olive oil
2 cloves garlic, minced
1 lb lg peeled shrimp
3 c snow peas (about 8 oz)
1/4 c prepared basil pesto
2 tbsp lemon juice
1. Begin by getting your quinoa prepped and cooked. Start by rinsing it off in a fine mesh strainer under cold water and drain. Add the quinoa to a saucepan and pour in the water. Heat to boiling and cover and reduce the heat to low. You’ll simmer for about 12-15 minutes looking for the water to be absorbed. Take a fork to fluff the quinoa and then set it aside until you’re ready for it.
2. Moving on to the shrimp. Grab a large, nonstick pan and heat up the olive oil over medium heat. Then add the minced garlic and cook in the hot oil for about 30 seconds or until you start to smell it. Then add the shrimp and stir it regularly for about 3 minutes. You’re looking for the shrimp to get pink.
3. Add in the snow peas and continue cooking for another 2 minutes. Then add the pesto and lemon juice to the pan and combine. Cook for another minute until warmed through. Serve the shrimp and pea mixture over the cooked quinoa and enjoy!
Nutrition (per serving):
32 g protein
28 g carbs
4 g fiber
14.5 g fat
3 g sat fat
293 mg sodium