Quinoa with Spice-Roasted Shrimp and Pistou Recipe

Ingredients

  • ½ pound medium shrimp, shelled and deveined
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano, crumbled
  • ½ teaspoon fennel seeds, chopped
  • ¼ teaspoon dried thyme
  • + 10 more ingredients
    • ¼ cup canola oil
    • Salt and freshly ground pepper
    • ¼ cup (packed) basil leaves
    • 2 tablespoons flat-leaf parsley
    • 1 tablespoon fresh rosemary leaves
    • 1 ½ teaspoons fresh thyme leaves
    • 1 garlic clove, smashed
    • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
    • 1 ½ cups quinoa, rinsed
    • 2 ¼ cups water

In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 425°. In a fo...

View full recipe at SpringPad

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