With a new house comes a new commute.  While I love our new space, I do not love the traffic. So, I’ve decided to take public transportation and walk home when possible.  It’s a 4 mile trek, and I won’t be able to do it all the time, but it has been refreshing when I am able to do it!   

This also means I have less time at home to make dinner, and this turned out to be a quick and simple meal to whip together.  Again, thanks to The Beginner Cookbook for the inspiration for the full meal.  I served these shrimp with the garlic parmesan roasted carrots I last posted.  A quick and simple post for a fast weeknight healthy plate.

Ingredients:

• 3/4 pound of raw shrimp
• 1 cup quinoa
• 1 1/4 cup of chicken stock
• Fresh ground pepper
• 1 clove garlic – minced
• A Pinch of crushed red pepper

Steps and Notes:

1. Bring the stock to a boil.
2. Add ground pepper and the quinoa, reduce to low, and cook until tender.
   • This takes about 20 minutes
3. Peel the shrimp and then wash.
4. Soak the shrimp in stock, garlic, crushed red pepper, salt and fresh ground pepper for 10 minutes.
5. Saute the shrimp for 5 minutes – until pink
6. Combine the quinoa and shrimp in a bowl and mix well
7. Pour the juice over the quinoa/shrimp mixture then squeeze the 1/2 lemon on top to finish

Thoughts for Next Time:

• Find a way to hold the dish together – perhaps a lettuce cup or pita
• Up the spice by adding sriracha
• Use asian flavors like sesame oil, ginger, and sesame