Quinoa with Lemon-Thyme Shrimp Recipe

Quinoa is an ancient grain from South America and it is gaining popularity in most kitchens.Quinoa can replace rice or couscous in any recipe.

Serves 4

INGREDIENTS:

Quinoa:

1 tablespoon olive oil
1 small onion, diced
1 garlic, crushed
1 1/2 cups quinoa
1 1/2 cups chicken stock
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper

Lemon-thyme shrimp:

1 tablespoon olive oil
1 small onion, diced
1 clove garlic, crushed
16 medium shrimp, deveined, shelled with tails on
1 sprig fresh thyme
1/3 cup white wine
1 lemon, juiced
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

METHOD:

1. To cook the quinoa: Heat the olive oil in a medium saucepan over medium heat. Add the onion and the garlic and fry until soft. Add the quinoa and the chicken stock. Bring it to a boil. Cover and simmer over low heat for 15 minutes or until the quinoa is tender and all liquid has been absorbed. Add the chopped thyme and season with salt and pepper.
2. To cook the lemon-thyme shrimp: heat the olive oil in a fry pan over medium heat. Add the onion and garlic and fry until tender. Add the shrimp and thyme sprig and fry for 2 minutes or until the shrimp changes color. Add the white wine and cook until it reduces to half. Add the lemon juice and chopped fresh parsley, then season with salt and pepper.
3. Combine the quinoa with the lemon-thyme shrimp and serve immediately.