Sauté Shrimp with Quinoa

Quick fix. Refreshing summer dish with protein punch. Close-up shot here.

 

Preparing the shrimp:

 

1/2 lb shrimp, peeled, deveined and cleaned

1/3 cup green onions, chopped

2 tablespoon canola oil

2 tablespoon lemon juice

Salt and pepper to taste

 

Heat the skillet to medium high, add oil then the green onions and cook for about 2 minutes until fragrant. Add in the shrimp and saute until no longer pink, squeeze in about 2 tablespoons of lemon juice. Remove from heat.

 

For the quinoa:

 

1 cup quinoa

1 1/2 cups water

1 can of black beans, drain well and rinsed

3/4 cup of sweet corn

3/4 cup of shelled edamame

1/4 cilantro roughly chopped

1/3 mint roughly chopped

zest of half a lemon

juice from half a lemon

salt and pepper to taste

 

Cook quinoa for about 15 minutes. When quinoa is done add beans, corn, edamame, lemon zest, juice and season to taste. Toss together all the ingredients.

 

Serve quinoa and top with shrimp.

 

Enjoy!

Done