There’s this misconception among humans that somehow eating healthy equals boring and tasteless. Argh, I must say whoever started that did not know a thing about cooking nor about taste.
Nature is incredibly rich in flavor and most of the times the less you do to it the better the flavor and nutrition. All we really have to do is figure out ways to combine flavors that like to be together not just deep fry everything for the sake of making it taste good. Actually all you are tasting is oil, fried gross oil, why would you wanna do that to your beautiful body and brilliant brain ..?!
Healthy eating is so delicious and most importantly when you choose to eat clean you make a statement to the entire universe that you love and respect your beautiful healthy body, so you chose to fill it up with premium fuel!
Forward 20, 50 years and with a clear mind and healthy brain, you will look in the mirror and at the way you feel, and thank yourself that at this moment in time you made the choice to honor your self, and the temple that you live In: your wonderfully beautiful body !
Quinoa seeds are such a power food, loaded with nutrition, beautiful texture and taste. It is super quick to make and with a plain pot of quinoa you can go endless directions, including these flavorful quinoa shrimp bowls.
I wanted to do an extra healthy twist on the Spanish dish Arroz Con Pollo; so I substituted organic quinoa for the rice and decided on wild caught shrimp and some organic precooked chicken andouille sausage. A fantastic make in advance meal, serve chilled or light up the grill and have it sizzling hot. If you want to dive in for a little kitchen therapy I definitely suggest making your own shrimp stock with the shells, but if pressed for time an organic store-bought chicken or vegetable stock works great too.
Whatever you choose to do just make sure to have enough for leftovers. You will thank yourself the next day !
Shrimp and Quinoa Bowls Recipe
- 2 c quinoa
- 3.5 c shrimp stock or vegetable stock – hot
- 1 pinch saffron
- 1 lb wild caught shrimp, peeled and cleaned (reserve shells for stock )
- 2 links precooked andouille sausage cut into 1 inch chunks;( about 6 oz)
- 1 c frozen green peas – thawed out under some running warm water
- 1 c marinated green olives
- 1/4 c extra virgin olive oil
- 1 red bell pepper – sliced
- 1/4 red onion sliced
- 1/4 c cilantro leaves – a handful
- 1 bay leaf
- 3 limes -quartered
- a splash of wine
- Sea salt to taste
- Onion powder
- Garlic powder
- Lemon pepper
- Smoked paprika
- Crushed red pepper flakes
1. Add the saffron threads crushed between your fingertips to the hot stock. Allow them to infused the stock for 20 minutes then add the quinoa with the bay leaf and a pinch of sea salt. Bring to a simmer and cover with a lid. Let it cook for 15 minutes, remove from heat and allow it to sit covered for another 15 minutes.
2. Meanwhile heat up 2 tbsp of the olive oil in your cast iron dutch oven and sear the andouille sausage until golden. Toss the shrimp with a drizzle of olive oil and generously season it with the rub ingredients all over. Just a nice sprinkling of each spice, then add the shrimp to the pot with the sausage and sear together until the shrimps start curling up. Add a splash of white wine and make sure to scrape all those little brown bits from the bottom.
3. At the same time have a cast iron griddle or skillet hot. Toss the peppers and onions with a drizzle of oil and a pinch of sea salt and throw them in the hot skillet for a few minutes. Cook just enough for them to start getting some color. Add them to the pot with the shrimp and sausage. Spoon the cooked quinoa over the top together with the green peas and toss everything together to coat in all the spices. Transfer to a large bowl and serve with the olives on top and sprinkled with the fresh cilantro. Garnish with the lime wedges.