Quinoa is one of my favorite healthy foods. It’s quick, easy, and versatile, and it tastes great both hot or cold. However, alone, quinoa is bland and boring, so it needs a boost from other flavorful ingredients, which is why I used basil pesto in this recipe. The pesto, combined with the sweet, caramelized flavor of the roasted vegetables and the saltiness of crumbled feta, is delicious. I also added in shrimp, but it’s a great vegetarian meal without them.
Quinoa With Pesto and Roasted Shrimp and Veggies
2014-04-07 07:57:34
Serves 4
Prep Time
20 min
Cook Time
25 min
Ingredients
- 1 cup uncooked quinoa
- 1 medium zucchini
- 1 red pepper
- 1 small onion
- 4 oz. grape tomatoes
- 1/2 lb raw shrimp, peeled and deveined
- 3 tablespoons prepared basil pesto
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees.
- In a bowl, drizzle cleaned, deveined shrimp with olive oil and season with salt and pepper. Set aside.
- Chop the zucchini, red pepper, and onion into 1-inch pieces, and halve the grape tomatoes.
- Spread vegetables on a baking sheet, drizzle with olive oil, season with salt and pepper, and then roast in oven for 15 minutes.
- In the meantime, add 2 cups of water and uncooked quinoa to a pot. Bring to a boil, reduce heat, and then cover and simmer for about 15 minutes until the quinoa in tender and the water is absorbed. Remove pot from heat.
- After the vegetables have roasted for 15 minutes, remove from the oven and stir and then add the shrimp to the baking sheet. Return to the oven for about 8 to 10 minutes until the shrimp are firm and pink and then remove from the oven.
- In a large bowl, combine the cooked quinoa and the roasted vegetables and shrimp. Stir in the prepared pesto and feta cheese and season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/
