Camilia Alves brought a dish you’ll be saving forever!
2 cups water
1 cup quinoa
1 teaspoon bouillon powder (vegetable or seafood flavor)
2 ounces parmesan cheese (grated)
3 tablespoons olive oil
1 cup onion (chopped)
3 cloves garlic (minced)
1 pound shrimp (peeled and deveined)
2 teaspoons lemon zest
1 pinch red pepper flakes (or to taste)
1 can artichoke hearts (drained and roughly chopped)
4 ounces spinach
Kosher salt and freshly ground pepper (to taste)
4 lemon wedges (to serve)
For Quinoa: In a medium pot, add water, bouillon powder and bring to a boil. Add quinoa and cook according to package directions, approximately, 15 minutes. Add the 2 ounces of Parmesan cheese and mix together.
For Shrimp Medley: In a large frying pan, heat olive oil over medium heat and add garlic and onion. Cook until onions are translucent; add shrimp, lemon zest and a pinch of red pepper flakes. Saute until shrimp are cooked through. Add the artichoke hearts and cook for a few more minutes. Turn heat off and add spinach. Season with salt and pepper and toss.
Place desired amount of quinoa on the bottom of each individual plate, add shrimp medley on top and serve with a wedge of lemon. Enjoy!
Tip: This dish pairs well with shrimp as well as with chicken or a white fish!