Quinoa And Shrimp Medley

Lifestyle expert, 𝙒𝙤𝙢𝙚𝙣 𝙤𝙛 𝙏𝙤𝙙𝙖𝙮 founder and mother of three, Camila Alves McConaughey, is sharing one of her favorite comforting healthy recipes for the cold weather.

“When I cook with veggies, the smaller I chop them, the more likely my kids are to eat them. This easy and delicious recipe is the perfect light meal and great for getting little ones to eat their greens.”

This warm salad is wonderful all year long, but especially this time of year in the colder months. It is packed with flavor and a perfect start to any winter meal.

𝗔𝗥𝗧𝗜𝗖𝗛𝗢𝗞𝗘 𝗧𝗜𝗣:

For the artichoke hearts, look for bags of frozen at your grocery store. They are cooked and flash-frozen without additives or oils, so you can control the spices and add your own oils.

𝗦𝗪𝗔𝗣 𝗢𝗣𝗧𝗜𝗢𝗡:

Try roasted vegetable broth for the quinoa if you can find it. It’s a healthier veggie version with deeper, richer flavor from roasting the vegetables first.

𝗤𝗨𝗜𝗡𝗢𝗔 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦-

2 cups water
1 teaspoon vegetable or seafood flavor base, preferably Better than Bouillon
1 cup quinoa
2 ounces grated Parmesan cheese

𝗦𝗛𝗥𝗜𝗠𝗣 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦-

3 tablespoons olive oil
3 cloves garlic, minced
1 cup chopped onion
1 pound shrimp, peeled and deveined
2 teaspoon lemon zest
1 pinch crushed red pepper flakes, or to taste
1 can artichoke hearts, drained and roughly chopped
4 ounces spinach
Salt and freshly ground black pepper, to taste
4 lemon wedges, to serve

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗾𝘂𝗶𝗻𝗼𝗮:

In a sauce pot, bring water to a boil with the flavor base. Add the quinoa and cook according to package directions, approximately 15 minutes. Add the Parmesan cheese and mix together.

𝗙𝗼𝗿 𝘁𝗵𝗲 𝘀𝗵𝗿𝗶𝗺𝗽:

In a large frying pan, heat olive oil over medium heat add garlic and onion. Cook until onions are translucent; add shrimp, lemon zest and red pepper flakes. Sauté until shrimp are cooked through. Add the artichoke hearts and cook for a few more minutes. Turn heat off add spinach, season with salt and pepper and toss.

𝗧𝗼 𝘀𝗲𝗿𝘃𝗲:

Place desired amount of quinoa on the bottom of each individual plate add shrimp medley on top and serve with a wedge of lemon.

𝗡𝗨𝗧𝗥𝗜𝗧𝗜𝗢𝗡- 𝟰 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀

𝗖𝗮𝗹𝗼𝗿𝗶𝗲𝘀 𝟰𝟳𝟯

% Daily Value*
Total Fat 18.2g 23%
Saturated Fat 4.4g 22%
Cholesterol 249mg 83%
Sodium 750mg 33%
Total Carbohydrate 40.3g 15%
Dietary Fiber 6.8g 24%
Total Sugars 2.9g
Protein 38.4g
Vitamin D 0mcg 0%
Calcium 292mg 22%
Iron 3mg 18%
Potassium 643mg 14%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Nutrition analyzed by Ron Patterson

𝗠𝗘𝗗𝗜𝗖𝗔𝗟 𝗡𝗢𝗧𝗘 𝗢𝗡 𝗖𝗛𝗢𝗟𝗘𝗦𝗧𝗘𝗥𝗢𝗟-

Eating shrimp as part of a balanced diet can offer a person several key nutrients, and it may be good for their heart and cardiovascular health.

Doctors previously recommended against eating shrimp as part of a heart-healthy diet, citing the high levels of cholesterol it contains.

However, researchers now have a better understanding of what contributes to heart disease and higher cholesterol. It seems that shrimp may, after all, be an excellent addition to a healthful diet.

Even for people with high cholesterol, the advantages of eating shrimp appear to outweigh the disadvantages.(1)

Source:
(1) medicalnewstoday.com. Is shrimp high in cholesterol? Medically reviewed by Miho Hatanaka, RDN, L.D. on October 18, 2019 — Written by Jenna Fletcher