Quinoa With Shrimp Recipe

Rinse and toast

Place 1 cup rinsed quinoa in a fine-mesh sieve and rinse under cold water until water runs clear. Drain well. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the drained quinoa and toast, stirring, for 1 to 2 minutes until it smells slightly nutty.

Simmer

Add 2 cups water or broth and 1 teaspoon salt to the saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook undisturbed for 15 minutes.

Rest and fluff

Remove from heat and keep covered for 5 minutes. Uncover and fluff with a fork. Keep warm while you prepare the shrimp and vinaigrette.

Marinate briefly

Pat 12 shrimp dry with paper towels. In a bowl, combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add shrimp and toss to coat. Let sit 5–10 minutes (no longer to avoid 'cooking' the shrimp in acid).

Grill or pan-sear (produces mushy texture if overcooked)

Preheat a grill or heavy skillet to medium-high. If using a skillet, add a thin film of oil and let it get hot. Add shrimp in a single layer. Cook 1.5–2 minutes per side until opaque and just firm to the touch. Do not overcook — remove as soon as they turn opaque and curl; overcooking will make them mushy. Transfer to a plate and squeeze additional lemon if desired.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or sugar (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Place the fluffed quinoa in a shallow serving bowl. Drizzle about half of the vinaigrette over the warm quinoa and toss gently to coat evenly.

Arrange the warm shrimp on top of the dressed quinoa. Drizzle remaining vinaigrette over the shrimp and quinoa.

Sprinkle 2 tablespoons chopped parsley or cilantro over the dish and serve with lemon wedges on the side for extra brightness.

Serve immediately so shrimp stay tender. Leftovers can be chilled and eaten cold, but texture will change.