Cook the quinoa on the stove top according to package directions. Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink. Puree the tomatoes in a food processor or small blender and pour over the shrimp. Add the garlic and spices and let simmer for about 15 minutes. Scoop some quinoa onto a plate and top with the shrimp/tomato sauce.
Sometimes the best recipes are the ones you come up with on the fly. Like this one. I had shrimp thawed out but had NO idea what I was going to do with it and dinner really should be on the table in about 30 minutes. What’s a mom to do? After trying this I had to stop the one kid who hadn’t dug in to take a snapshot. And then…it was gone.
1 T olive oil
1 lb. shrimp, shells removed and deveined
1 cup quinoa, uncooked
2-14.5 oz. cans diced tomatoes, drained
2 garlic cloves, minced
1 teaspoon dried oregano
1 T dried basil
1 teaspoon salt
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