Quinoa Pilaf


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


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preparation

preparation Time
0 mins

cook Time
0 mins

servings
4

calories
358 per serving

ingredients

  • 1 tablespoons olive oil
  • 1 pounds shrimp, raw, 21-25 ct, GFS
  • 2-1/2 teaspoons lime juice
  • 3 tablespoons cilantro, chopped, for garnish
  • 2 cup Vegetable broth
  • 1 Smoked Paprika
  • 1 tablespoons olive oil
  • 2 ounces onions, chopped
  • salt, to taste
  • 1/2 pounds mushrooms (variety of suggested), cremini, shiitake, oyster, chopped small
  • 1 teaspoons garlic, finely chopped
  • 1 cup quinoa, rinsed
  • 1/4 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.

recipe by

Kenmore


mm
Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.