Quinoa Pilaf
"Centered Chef" Ryan Hutmacher shares his recipe for quinoa pilaf with cilantro shrimp and spinach salad.
preparation
preparation time
0 mins
cook time
0
servings
4
calories
358
ingredients
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
directions
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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