Tuesday, November 15, 2011
Shrimp and Quinoa Lunch
Yesterday's day off did not go to waste! With the gas stove back in action and a doors open weather kind of day, it was perfect conditions to whip up a quick and hearty lunch.
First, some things about quinoa. It crept into my life a few years ago and now I cook with it so often that I feel it has been a childhood favorite.
"In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights." -Wikipedia
So, with kitchen door wide open, a cool breeze coming through, a bottle of wine to be opened, and some Old Bay seasoning, this was a good lunch.
And I swear by Old Bay. Insta-delicious.
1/3 cup quinoa
1.5t Old Bay Seasoning
1/4c diced Onions
1/4c diced Green Bell Peppers
4-5 large shrimp (fresh or frozen)
Sautee onions and peppers in some olive oil in your pot until tender. Then add Old Bay, quinoa and water and bring to a boil. Do not stir excessively. Boil until quinoa is expanded and fluffy (you will see the circular casings come off the grain). Add shrimp and simmer for another 5 minutes, or until shrimp have turned pink.
And don't drink half of the bottle of wine when you have stuff to do later that day... just sayin.