Quinoa With Spice-Roasted Shrimp and Pistou

Name: Quinoa With Spice-Roasted Shrimp and Pistou
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1/2 lb medium shrimp; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon fennel seed; 1/4 teaspoon dried thyme; 1/4 cup canola oil; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1/4 cup basil leaves; 2 tablespoons flat leaf parsley; 1 tablespoon fresh rosemary leaf; 1 1/2 teaspoons fresh thyme leaves; 1 garlic clove; 2 tablespoons parmigiano-reggiano cheese; 1 1/2 cups quinoa; 2 1/4 cups water

Submitted by Linky

"The shrimp is coated with a mix of fennel seeds, dried oregano, and garlic and onion powders. The quinoa is flavored with a pesto-like pistol. I found this on another website and did not want to lose it!"

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Ready In:: 55mins
Ingredients:: 18
Serves:: 4

ingredients

¹⁄₂ lb medium shrimp
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon onion powder
¹⁄₂ teaspoon smoked paprika
¹⁄₂ teaspoon dried oregano
¹⁄₂ teaspoon fennel seed
¹⁄₄ teaspoon dried thyme
¹⁄₄ cup canola oil
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground pepper
¹⁄₄ cup basil leaves
2 tablespoons flat leaf parsley
1 tablespoon fresh rosemary leaf
1 ¹⁄₂ teaspoons fresh thyme leaves
1 garlic clove
2 tablespoons parmigiano-reggiano cheese
1 ¹⁄₂ cups quinoa
2 ¹⁄₄ cups water

directions

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. Let stand at room temperature for 30 minutes.
Meanwhile, preheat the oven to 425 degrees F. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic, and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.
In a saucepan, combine the quinoa, water, and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper, and serve.