Shrimp Quinoa with Spinach

Quinoa has become one of my favorite foods so much that I am cooking it on a regular basis.This is a shrimp quinoa served with a sauteed spinach and peppers.Who said healthy food is boring.

4 cups cooked quinoa
1/2 pound shrimp
4 green onions sliced
1/2 green pepper cut into strips
1/2 cup flat Italian parsley
21/2 tbsp soy sauce
4 cherry tomatoes sliced in half
1 tbsp Moroccan spice
1 tsp curry powder
2 tbsp olive oil
3 cloves of minced garlic
1 tsp fresh ginger minced
1 carrot sliced
5 cups of spinach
1/2 red pepper sliced
1 tsp freshly ground black pepper
1 tsp garlic powder


  • In a heated wok add 1 tbsp olive oil an cook 2 cloves garlic and ginger for 1 minute.Add curry powder, Moroccan spice and cook for 30 seconds.
  • Add the white portion of green onion and carrots ,cook for 2 minutes or until carrot is cooked but not too soft.
  • Add green pepper, flat leaf parsley and green portion of scallions to wok and cook for 15 seconds.
  • Add cooked quinoa to wok, add soy sauce and pepper, cook for 1 minute.Make sure you continue to stir to prevent from sticking.
  • In another heated pan, add olive oil and cook shrimp until it turns pink for about 7 minutes.While cooking shrimp add tsp of garlic powder, 1/2 tsp salt and 1 tsp freshly ground black pepper.
  • When shrimp is done add it to quinoa and add cherry tomatoes and 1 tsp of lemon juice to the same wok.Mix gently
  • In another pan heat olive oil and add 1 clove garlic.Cook garlic for 30 seconds
  • Add spinach, sliced red pepper and a sprinkle of soy sauce.Cook until spinach is wilted for about 3 minutes.
  • Serve spinach over quinoa.

Quinoa and Red kidney bean salad

I am always looking for healthy meals that are quick to prepare,the last thing I want to do when I get home from work is to make a lengthy meal. I came across a quinoa recipe in a food magazine that is simple yet full of flavor.

Quinoa and red kidney bean salad

2 cups quinoa
4 cups chicken stock
1 15ounce can of red kidney beans
1 small red onion
2 lemons squeezed
2 bunches of fresh basil
1/2 cup olive
salt and pepper to taste

  1. Using a fine mesh sieve , rinse quinoa with cold water.
  2. Put rinsed quinoa into rice cooker and add chicken stock,turn on rice cooker.
  3. In 20 minutes quinoa will be cooked, Let it cool down in a big bowl.
  4. Mix kidney beans, chopped onion and basil in the bowl.
  5. whisk olive oil, lemon juice and salt & pepper together
  6. Add olive oil mixture into bowl and serve

Serves 5

I served this with grilled salmon and a green salad, but this dish can also be served alone.Below is a picture of my  final product ,yummy!

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