Gluten-Free Shrimp over Quinoa with Spinach Scallion Pesto
Updated Sep 20, 2016
Quinoa, spinach and shrimp are great on their own, but when toasted quinoa, spinach pesto and earthy sauteed shrimp come together, the flavors are amazing!
Gluten-Free Shrimp over Quinoa with Spinach Scallion Pesto
- Prep Time 35 min
- Total 35 min
- Servings 4
- Ingredients 11
Ingredients
Quinoa with Spinach Green Onion Pesto
- 1 cup uncooked quinoa
- 2 cups water
- 2 tablespoons toasted pine nuts
- 5 green onions, cut into 2-inch pieces
- 5 oz baby spinach (8 cups)
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon olive oil
- 4 tablespoons lemon juice
Shrimp
- 1 tablespoon olive oil
- 1 lb uncooked large shrimp, peeled, deveined, tail shells removed
- 1 tablespoon Worcestershire sauce
Instructions
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Step1In 2-quart saucepan, toast quinoa over medium-high heat 4 to 5 minutes, stirring constantly, until fragrant. If package calls for rinsing, rinse toasted quinoa in strainer under running water. Return to pan. Add water; heat to boiling. Cover, and reduce heat to low. Simmer 15 to 20 minutes, until all water is absorbed, then transfer to large bowl to cool.
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Step2In food processor, place pine nuts and green onions. Cover; pulse until minced. Add spinach and 2 tablespoons of the cheese; pulse until combined. Turn processor on, and drizzle in 1 tablespoon olive oil and lemon juice through feed tube. Add mixture to bowl of quinoa, and toss to coat. Set aside.
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Step3Wipe out pan used for quinoa, then place over medium-high heat until hot. Add 1 tablespoon olive oil, then the shrimp. Cook until pink on first side, 1 to 2 minutes, then turn each shrimp and continue to cook 2 minutes longer. Add Worcestershire sauce; cook 1 minute longer.
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Step4To serve, divide quinoa among 4 plates; evenly divide shrimp and sauce among plates. Sprinkle with remaining Parmesan cheese.
Nutrition
400
Calories
15g
Total Fat
30g
Protein
35g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 140
- Total Fat
- 15g
- 24%
- Saturated Fat
- 3 1/2g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 180mg
- 60%
- Sodium
- 1000mg
- 42%
- Potassium
- 850mg
- 24%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 4g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 120%
- 120%
- Vitamin C
- 20%
- 20%
- Calcium
- 25%
- 25%
- Iron
- 25%
- 25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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