Quinoa Pilaf

February 13, 2013 by Kenmore

"Centered Chef" Ryan Hutmacher shares his recipe for quinoa pilaf with cilantro shrimp and spinach salad.


preparation time
0 mins

cook time




1 tablespoons olive oil

1 pounds shrimp, raw, 21-25 ct, GFS

2.5 teaspoons lime juice

3 tablespoons cilantro chopped, for garnish

2 cup Vegetable broth

1 Smoked Paprika

1 tablespoons olive oil

2 ounces onions chopped

0.5 pounds mushrooms (variety of suggested), cremini, shiitake, oyster chopped small

1 teaspoons garlic finely chopped

1 cup quinoa rinsed

0.25 cup Goose Island Honker's Ale


Combine the lime juice, salt, and olive oil. Marinate the shrimp for 30-45 minutes. Quickly saut the shrimp until it is just done. In a small pot, bring the vegetable broth to a simmer. In a skillet add the second-listed oil to the pan. Add the onions and a pinch of salt and cook over medium-high heat. When the onions begin to soften, add the mushrooms and cook until the release most of their moisture. Add the garlic, smoked paprika and quinoa and cook for a minute, just until the garlic is fragrant. Add the beer and stir up any browned bits. When the beer has reduced by 2/3, add the vegetable stock, stir once and cover. Turn the burner to low and cook until the quinoa is tender, approximately 8 minutes. Preheat another skillet at medium-high heat. Add olive oil and saute the shrimp until it opaque and pink on both sides. About 4-5 minutes. To serve, place the quinoa pilaf on a plate and top with shrimp, spooning any accumulated juices on top. Garnish with roughly chopped cilantro sprigs.


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