Quinoa (pronounced KEEN-wah) was an ancient staple grain of the Incas. It’s a complete protein with all essential amino acids and more calcium than milk, along with iron, phosphorus, and vitamins B and E. Use it as a grain and substitute freely for rice or pasta. Just be sure to maintain the proper ratio of dry grain to liquid (for quinoa use 3/4 cup quinoa to 1 cup liquid). I buy quinoa from the bulk food bins at the health food store, although you can find it at many supermarkets alongside the grains. Raw seafood is always preferable when making a Glorious One-Pot Meal, and frozen shellfish is less likely to overcook in this method. I keep a bag of uncooked shrimp in my freezer for just such a reason.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Pour the quinoa into the pot and add the liquid. Stir to make an even layer.
Step 4
In a medium bowl, mix the garlic, thyme, salt, olive oil, and vermouth. Add the shrimp and stir to coat. Pour the entire mixture into the pot.
Step 5
Layer in the tomatoes and the bell pepper slices. Sprinkle with lemon zest and parsley.
Step 6
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Remove the cover and let sit for 2 to 5 minutes before serving to allow the quinoa to fully absorb all the liquid.
nutrition information
Step 7
Calories: 458
Step 8
Protein: 25g
Step 9
Carbohydrates: 64g
Step 10
Fat: 12g
Step 11
Cholesterol: 84mg
Step 12
Sodium: 218
Step 13
Fiber: 7g
