March 29, 2024

Garlicky Shrimp and Veggies with Red Quinoa

Here we are…getting closer and closer to Spring every day!  Today’s recipe continues to celebrate the return of Spring veggies!  In this veggie-licious dish, we have the first of the season (at least here in NY) sweet onions (I like to use the Vidalias).  Along with asparagus, carrots, tiny tomatoes, and sweet bell peppers.  This is a healthy but-oh-so-yummy dish to serve either on a weeknight (comes together rather quickly!) or to serve to guests.

Garlicky Shrimp and Spring Veggies with Red Quinoa

2014-03-09 19.19.19

Ingredients:
1/2 cup quinoa
1 cup chicken broth
2 tablespoons extra virgin olive oil
1 small sweet onion (Vidalia), halved and sliced 2014-03-09 18.43.48
1/2 red (or yellow or orange) Bell pepper, sliced
1/2 cup shredded carrot
1 pound asparagus, woody ends removed
1 cup grape or cherry tomatoes, halved
1/2 pound uncooked shrimp, peeled and deveined
2 tablespoons minced garlic (I use jarred)
1+1/2 tablespoons freshly ground lemon pepper mix
1-2 tablespoons sea salt
1/4 cup dry white wine
1 small lemon, juiced
4 tablespoons freshly grated Parmesan

Directions:

  • In a small saucepan, stir chicken broth and quinoa. Over medium heat, bring to a boil. Reduce heat to low; cover. Let simmer ‘til broth is absorbed about 20 minutes. When done, remove from heat; leave in pan ‘til ready to serve.
  • In a large saute pan, heat olive oil and add sliced onions and peppers. Cook for 5 minutes, stirring occasionally.
  • In the meantime, cut tips off asparagus; set aside. Cut remainder of asparagus stems into 1″ pieces.
  • Then add shredded carrots and cut-up asparagus stems (not tips) into saute pan. Continue to cook for 7-8 minutes ‘til crisp tender.
  • Remove to a bowl, season with salt and pepper to taste and set aside.
  • Place tomatoes in saute pan (adding a small amount of olive oil IF needed), cut side down. Let cook for 3-4 minutes to soften.
  • Add in shrimp and asparagus tips. Cook for 4-5 minutes ‘til shrimp are beginning to turn pink. Flip over to cook on other side. Add chopped garlic and cook for just one more minute, stirring gently. Remove just the shrimp to a bowl. Season with salt and pepper.
  • Pour white wine and lemon juice into saute pan and simmer for about 3-4 minutes. Stir well. Remove from heat.
  • Add back in sauteed shrimp and cooked veggies. Sprinkle with 2 tablespoons grated Parm.

Serve on a large platter; pour out the quinoa and top with the shrimp/veggie mixture. Sprinkle with the rest of the Parm. Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

At Home with GCH: Veggie Stuffed Peppers

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  This month we are going to spotlight vegetarian dishes.  Each Monday will actually be a Meatless Monday!  Now that we are <finally!> out of the winter months and moving towards S-P-R-I-N-G, we will have many more seasonal veggies available to us.  I’m thinking asparagus, baby salad greens, oh and my onion-of-choice, the Vidalia, has it’s best offerings in the spring! IMG_0164

This week we are making Veggie Stuffed Peppers!  This dish allows you to use the veggies that you already have in your refrigerator and the ones that you know your family will enjoy (and eat!).  We have these rice-stuffed peppers regularly in our meal rotation because they are so adaptable, and the variety keeps them from being boring.

Consider using red and yellow and orange (or even purple, if you can find them) bell peppers rather than plain green ones as their taste is much milder than traditional green peppers.  If you are having the stuffed peppers as your main dish, plan on 2 halves per hungry adult; but if serving as a side dish, then half of a pepper will probably suffice.  The proportions in this recipe are for four whole peppers.

Veggie Stuffed Peppers (makes eight halves)

cooked rice  (see recipe below)

olive oil
5 big red, yellow, or orange bell peppers
1 green bell pepper
2 medium Vidalia onions, diced small
5-6 good-sized Baby Bella mushrooms, diced small
3 tablespoons chopped garlic (I use jarred)
2 cups (your choice) chopped veggies*
½ of a 10 ounce box frozen chopped spinach–or kale! (defrost)
Kosher salt, freshly ground black pepper
2 teaspoons herbs (thyme, basil, tarragon)
1 cup (or more) shredded cheese, plus 1/4 cup to finish
4 cups cooked rice (see below)
1 cup vegetable broth (or water)
1 cup seasoned tomato puree or sauce

Get the rice cooking…wash your veggies…preheat oven to 425.  Lightly coat a large baking sheet with a small amount of olive oil.  Take (4) of the brightly colored peppers and cut in half, down through the stem.  Important to keep the stem on so that the peppers hold their shape during cooking.  Remove seeds and any whitish parts of the insides.  Place the halved peppers, cut side down, on the baking sheet and roast for 15 minutes…just ‘til they start to get a teeny bit browned.  Remove from oven to cool.  Reduce oven temperature to 350.

Cut the other two peppers (one brightly colored, one green) in half, remove seeds, and chop into ½” dice.  Heat 2 tablespoons olive oil in a large saute pan over medium heat, then add onions and chopped peppers. Saute for 5 minutes; then add mushrooms, along with any veggies that need a little precooking (i.e., carrots, zucchini).  Cook for an additional 5 minutes or so.  Stir in other veggies of your choice along with the cooled rice; mix together well.  Season with salt, pepper, and herbs. Stir in shredded cheese.

Using your hands, scoop up rice/veggie/cheese mixture and stuff firmly into precooked pepper halves, mounding up slightly.  Distribute all mix among the pepper halves.  Place filled peppers into a 13X9 baking pan, filled side UP.  Pour broth inside the bottom of the baking pan.  Lastly, pour the tomato sauce over the tops of the filled peppers.  Cover tightly with aluminum foil.  Bake for 20-25 minutes.  Remove foil and sprinkle with just a bit more shredded cheese.  Place back in oven for 5 minutes ‘til cheese is melted.  DONE!  Serve immediately.

*zucchini, carrots, cauliflower and/or broccoli florets, butternut squash, corn, baby peas, grape tomatoes, etc.IMG_0165

Cooked Rice
1 teaspoon butter or olive oil
1+1/2 cups rice (lots of choices out there!)
3 cups water or broth
salt, pepper

Easy-peasy!   In a medium saucepan, heat the butter or olive oil.  Add the rice and stir for one minute making sure all of the rice is coated.  Add 1 teaspoon each salt and pepper along with the water or broth.  Raise heat and stir well.  Bring to a quick boil, and immediately reduce heat to very low; cover pan.  Cook until water is completely incorporated into the rice.  Remove from heat, give a quick stir to fluff; set aside to cool.

 

God loves you!  ♥  (Don’t ever forget that!)

  coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com