Dinner is done in 30 minutes with this One Pot Spicy Shrimp and Quinoa recipe. Packed with nutrition and a secret weapon sauce, you’ll love this dairy-free, gluten-free, pescatarian dish!
Put the thawed shrimp in a bowl and add 1/3 cup of the Robert Rothschild Farm Roasted Pineapple and Habanero Sauce and stir to coat. Put in the refrigerator to keep chilled while you prep and cook the vegetables and quinoa.
Using a large pan that has a lid, heat the olive oil and fish sauce
Add the julienned vegetables and sauté 4-5 minutes
Add the minced garlic, stir and cook 30 seconds
Add the coconut milk, chicken stock quinoa and spices
Bring to a boil, then add the lid and cook on medium-low for 15 minutes
When done, remove from the pan and place into a large bowl
In the same pan, heat 1 Tbsp olive oil, then add the shrimp that has been sitting in the sauce
If using raw shrimp, cook 2-3 minutes on each side or until pink; if using pre-cooked shrimp, toss for about 1 minute to heat the shrimp
Add everything in the bowl back to the pan and stir; alternately, you could place the shrimp on top of the mixture in serving bowl
Spoon into bowls to serve; squeeze juice of one-quarter of a lime into each bowl plus garnish with chopped cilantro
