Skillet Vegetable Quinoa With Garlic Shrimp | Easy Dinner Recipe:
Welcome back to the Desi~licious Den: Dietitian on Demand! In today’s extra special episode, watch Shahzadi make one of her easiest Skillet Vegetable Quinoa with Garlic Shrimp to the background music of Havana, played on eastern instruments. Shahzadi is super excited to launch her collaboration with the incredibly talented Leo Twins, Haroon and Sharoon, whose soul-stirring music on the violin and guitar has taken the community by storm. I think you’ll agree that food and music are a pitch-perfect pairing.
If you’re on the hunt for an easy dinner recipe, look no further! This Vegetable Quinoa is gluten-free, and one of Shahzadi’s favourite ways to get dinner on the table – fast! Plus, all the cooking action happens in your skillet. We’re upping the nutritional value of the dish with a beautiful mixture of kidney beans, zucchini, peppers, tomatoes, and quinoa. Infused with heaps of flavour from smoked paprika, cumin, coriander and lemon juice, it’s a great way to keep your salt intake in check – without compromising on taste. Indeed, it’s brimming with vibrant vegetables and fibre-rich quinoa and topped with Desi~licious Garlic Paprika Shrimp. It will no doubt become a regular on your menu.
How To Make Skillet Vegetable Quinoa With Garlic Shrimp | Easy Dinner Recipe
1. Start by frying the garlic in olive oil until lightly golden.
2. Add the salt and smoked paprika and follow with cooked defrosted shrimp. Shahzadi is using certified sustainable seafood to help keep our oceans healthy. Remember, we’re merely warming these through and allowing the spice mixture to stick to the shrimp.
3. Remove the shrimp and set aside.
4. Now let’s make the vegetable quinoa. Fry the garlic and onions in olive oil.
5. Throw in the peppers before going in with the tomatoes and cook until soft.
6. Give it a good stir and add the spices and salt. I like to use whole coriander seeds and grind them because the flavour is incredible.
7. Stir in the zucchini followed by the kidney beans, which is a great way to boost the protein and fibre content. I find it helps to create a satisfying dish.
8. Pour in the vegetable stock and the quinoa. Bring to boil, cover and simmer on low/medium heat for 10 minutes – until the quinoa is cooked and fluffy.
9. Finish with lemon juice and serve with shrimp. Shahzadi also likes to add chilli flakes on top of the garlic shrimp for some heat 🙂
Find the step by step recipe on Shahzadi’s blog:
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