 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This recipe is very forgiving, feel free to exchange any of vegetables. Ingredients:
2 tablespoons extra virgin olive oil, divided |
1 lb frozen shrimp, small ready-to-eat |
1 large onion, diced |
2 green bell peppers, diced |
1 cup fresh corn |
2 medium tomatoes, diced |
2 teaspoons dried parsley |
1 teaspoon dried dill |
1 teaspoon mild curry powder |
1/4 teaspoon cayenne (to taste) |
2 garlic cloves, minced |
1 cup low sodium vegetable broth |
1 (8 ounce) bottle clam juice |
1 tablespoon lemon juice |
1 cup quinoa, rinsed |
Directions:
1. Heat 1 T oil in a dutch oven or pot over medium-high heat.
2. Add shrimp, onion, bell peppers and corn and saute for 5 minutes.
3. Add all remaining ingredients (including the extra 1T oil). Bring to a boil, then cover, reduce to a simmer and cook for 15 minutes.
4. Remove the lid, turn heat to high and boil off the extra liquid.
5. Serve hot.
|
|