Ingredients
Units
Scale
- Shrimp (about 15 oz (you can use frozen or fresh))
- 1 large clove (minced)
- 1 large lemon (juiced (to equal 1/2 cup))
- 2 cups quinoa
- 1 large orange (juiced (to equal 3/4 cup))
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup parmesan
- butter and/or olive oil (for saute)
- 1/4 t cayenne pepper
- 1/4 – 1/2 t lemon pepper seasoning
- salt to taste
Instructions
- Start the reduction first since it will take the longest to complete.
- Pour the juice of one orange (about 3/4 cup) into sauce pan with 1/4 cup of balsamic vinegar.
- Start it out on high at first and then lower it to simmer until it’s reduced and thickened. (keep a close eye on it, stirring occasionally)
- Once that is going, prepare the quinoa per the instructions on the package.
- While those two things are cooking, prepare the garlic, lemon shrimp.
- Mince one large clove of garlic and saute it in a frying pan (on medium) along with 1 tablespoon or two of olive oil (or butter).
- Add the juice of 1 large, or 2 small, lemons. (about 1/2 cup)
- Add the shrimp last. (I used frozen cooked shrimp this time, thaw first)
- If using fresh shrimp, cook it first.
- Heat to medium/low and cook it down a bit to reduce liquid.
- Once everything is complete, mix the 1/4 cup olive oil, cayenne, Parmesan and lemon pepper with the quinoa.
- Spoon it into a bowl or plate and top with the sauteed shrimp.
- Spoon the balsamic reduction over top and you are ready to eat!
- You may omit the balsamic, if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
