Quinoa With Spice Roasted Shrimp And Pistou Recipe

Ingredients

1/2 lb. medium shrimp

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. smoked paprika

1/2 tsp. dried oregano

1/2 tsp. fennel seeds

1/4 tsp. dried thyme

1/4 c. canola oil

salt

Freshly ground pepper

1/4 c. basil leaves

2 tbsp. flat-leaf parsley

1 tbsp. Fresh rosemary leaves

1 1/2 tsp. fresh thyme leaves

1 clove garlic

2 tbsp. Parmigiano-Reggiano cheese

1 1/2 c. quinoa

2 1/4 c. water

Preparation

Step 1In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil, and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.Step 2Meanwhile, preheat the oven to 425 degrees F. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic, and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.Step 3In a saucepan, combine the quinoa, water, and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.Step 4On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper, and serve.