Ingredients
- 2 cups water
- 1 cup quinoa rinsed and drained
- 1 Tbsp. extra virgin olive oil
- 1 large clove garlic finely chopped
- 1 bell pepper any color, chopped
- 1/4 cup dry white wine
- 2 14.5 ounce cans diced tomatoes undrained
- 2 lbs. jumbo shrimp–thawed peeled, deveined (tails optional)
- garlic salt oregano, basil–to taste
Instructions
- Pour water into saucepan. Bring to a boil.
- Reduce heat to low and stir in the quinoa. Cover and simmer until the quinoa finishes cooking. This will take about 15 minutes. Stir occasionally, so it doesn’t stick to the bottom of the pan.
- While the quinoa is cooking, heat oil over medium heat in large skillet.
- Cook pepper, onion, and garlic in oil. It will take about 3-4 minutes or until the veggies are tender. Stir in the white wine and continue cooking for about 1 minute.
- Add tomatoes to the skillet and sprinkle in a generous amount of garlic salt, oregano, and basil. Combine well.
- Add shrimp to skillet and cook until shrimp is done–about 5 minutes. Cover the skillet while shrimp are cooking.
- Place quinoa on plate and top with shrimp and veggies mixture.
- Serves 4. This meal is a Trim Healthy Mama E.
Notes
*Over the past few years, I’ve had friends ask me about a better option for bouillon cubes. This organic chicken base fits the bill! This recipe is actually a variation of a recipe I found on the Better Than Bouillon website. Check out more recipes here.