Quinoa with Spice-Roasted Shrimp and Pistou Recipe

Name: Quinoa with Spice-Roasted Shrimp and Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound medium shrimp, shelled and deveined; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano, crumbled; 1/2 teaspoon fennel seeds, chopped; 1/4 teaspoon dried thyme; 1/4 cup canola oil; Salt and freshly ground pepper; 1/4 cup (packed) basil leaves; 2 tablespoons flat-leaf parsley; 1 tablespoon fresh rosemary leaves; 1 1/2 teaspoons fresh thyme leaves; 1 garlic clove, smashed; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 1 1/2 cups quinoa, rinsed; 2 1/4 cups water

Servings: persons

1/2 pound medium shrimp, shelled and deveined
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon fennel seeds, chopped
1/4 teaspoon dried thyme
1/4 cup canola oil
Salt and freshly ground pepper
1/4 cup (packed) basil leaves
2 tablespoons flat-leaf parsley
1 tablespoon fresh rosemary leaves
1 1/2 teaspoons fresh thyme leaves
1 garlic clove, smashed
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 1/2 cups quinoa, rinsed
2 1/4 cups water

1
In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated.
2
Let stand at room temperature for 30 minutes.
3
Meanwhile, preheat the oven to 425.
4
In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese.
5
Add 2 tablespoons of the oil; puree until smooth.
6
Season with salt and pepper.
7
In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil.
8
Season lightly with salt and bring to a boil.
9
Cover and simmer over low heat until the quinoa is tender, about 15 minutes.
10
Let stand for 5 minutes.
11
Transfer to a bowl; keep warm.
12
On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink.
13
Cut the shrimp into thirds and add to the quinoa with the pistou.
14
Toss well, season with salt and pepper and serve.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 pound medium shrimp, shelled and deveined, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and more.

Yes, Quinoa with Spice-Roasted Shrimp and Pistou falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa with Spice-Roasted Shrimp and Pistou

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions