This shrimps quinoa is a healthier version of the classic rice with shrimps. This recipe is perfect for prep meal and it is quite easy to make.
The best part of this shrimp quinoa is that all the flavor comes from the shrimps. I need to use in-shell shrimps because I’m going to make a broth just using the shell. In case you didn’t know, the real flavor of the shrimps is in the shell, especially inside the head. So, please, please, please don’t throw away the shells.
Shrimp broth from scratch
To make this delicious broth that will make this dish unbelievable yummy, you will have to boil 4 cups of water, add the shells and let it simmer for about 20 minutes. This broth is super aromatic and fishy — in a good way. Then blend and strain to get the homemade shrimp broth.
For this amount of quinoa — 1 cup — you will need about 2 – 3 cups of broth. If you don’t get this amount, you can complete using white wine. This measure is in case you want a fluffy quinoa, but if you want a watery result you can add an extra cup of broth or wine.
What type of quinoa to use?
I like to mix three types of quinoa in this recipe. The majority is regular white quinoa — ½ cup — and the rest is split between red and black quinoa — ¼ cup each. This way you will end with a colorful dish. But this is not completely necessary, so if you only have one type of quinoa, just go for it. The taste will be exactly the same.
You can use the leftover to make some quinoa burritos with avocado, beans, and some lettuce — super delicious I must say. You can save it for a super fulfilling and already made lunch — or like me: for breakfast.
I really hope you enjoy this yummy quinoa recipe as much as I do.
- 1/2 cup white quinoa
- ¼ cup black quinoa
- ¼ cup red quinoa
- 500 gr shrimps with the shell
- 1 onion
- 1 red pepper
- 3 garlic minced
- 1 tbsp tomato paste
- Salt and Pepper
- 1 tbsp olive oil
Clean and devein the shrimps (save the shell for later)
Boil the shells in 4 cups of water, let it simmer for about 20 minutes. Let it chill. Then blend in high speed and strain to get the shrimp broth.
In a pan over medium heat pour the olive oil. When is heated add the onion cut into dices and the pepper. After a few minutes add the garlic.
When the garlic is fragrant, cook the shrimps for 5-8 minutes until they gain some color.
Add the quinoa, the tomato paste, and the shrimp broth. Simmer over low heat for about 20 minutes until the quinoa doubles in size and absorbs the majority of the liquid. It is better to use a lid during this process.
When the quinoa is almost cooked but there is still a little bit of liquid, season with salt and pepper. Seasoning, at last, allows you to avoid a super sweet quinoa. This is because the shrimps have some sea salt in their shells. You will notice that even before seasoning the broth has a little salty taste.
Serve or save for the week.