No-Prep Quinoa Shrimp with Peas Recipe

If you need a quick meal for a weekday night, this Quinoa Shrimp with peas cooks up in about 15 minutes, and it's gluten-free and nutritious. Quinoa is a very filling, ancient grain from South America and is a complete protein, which means it contains all nine of the essential amino acids for good health. If you want, you can leave out the shrimp, and add a second cooked vegetable in its place. The heat from the quinoa will cook the peas almost immediately - no fuss or muss!
No-Prep Quinoa Shrimp with Peas


½ cup quinoa
1 cup water
8 ounces cooked frozen shrimp
1 cup frozen peas
1 tablespoon coconut oil
Low-sodium soy sauce, to taste


Rinse quinoa under cold water, in a grain strainer or other fine-meshed strainer. Over medium-high heat, bring water to boil. Stir in quinoa and return to boil. Cover, reduce heat to medium-low, and cook about 12 minutes. Remove from heat when all water is absorbed. Add frozen peas immediately and stir so peas are covered completely.

While quinoa is cooking, melt coconut oil in skillet and add shrimp. Cook, stirring often, about 5 minutes until shrimp is defrosted and pink. Add shrimp and soy sauce to quinoa mixture and stir. Serve immediately. Refrigerate or freeze unused portion.

Prep Time: 1 minutes
Cook Time: 15 minutes
Total Time: 16 minutes
Number of Servings: 2
Yield: 1-2 servings
Style: American

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