Articles You May Find Interesting
Gumbo is a stew that originally comes from Louisiana. There are endless varieties of the dish, but most contain okra to give the stew a thick consistency. If okra’s in season check this post out!...
In an effort to stay cool during the rather oppressive early summer heat- and humidity-wave, I decided to step away from the stove, opt out of the oven, flee from flames, and avoid anything...
This week’s cooking installment began almost as a dare. On my recent visit to my parents, my mom nearly fell out of her chair when I told her I intended to cook something again (see my stellar first...
Quinoa, a high-protein and nutrient-rich grain, adds a new twist to a familiar Spanish dish.
1/3 cup finely chopped onion
1 clove garlic, pressed
1/4 tsp pepper flakes
1 tbs Smart Balance® Cooking Oil
1/2 tsp smoked paprika
2 cups reduced-sodium chicken broth
1 tbs tomato paste
1 cup dry quinoa
12 oz frozen peeled and deveined shrimp, thawed
1 cup frozen green peas
1/4 cup drained and chopped sun-dried tomatoes in oil
In a 10-inch skillet, sauté onion, garlic and pepper flakes in oil for 2 minutes or until onion is softened. Stir in paprika.
Add broth and tomato paste and stir until mixed. Bring to a boil. Add quinoa and return to a boil. Reduce heat to medium and cook, covered, for 12 minutes, stirring occasionally.
Place shrimp on top of quinoa; cover and cook 3 minutes longer.
Add peas and tomatoes to skillet; cover and cook 2 to 3 minutes more. Stir before serving.
Nutrition per serving
Fat 8 g
Saturated Fat 0.9 g
Trans Fat 0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 3.5 g
Omega-3 Fatty Acids 670 mg
Omega-6 Fatty Acids 2,508 mg
Cholesterol 126 mg
Sodium 406 mg
Carbohydrate 36 g
Fiber 6 g
Protein 23 g