Red Quinoa with Shrimp and Snow Peas
I was delighted to learn that the University Of New Hampshire is working on a project to re-domesticate quinoa to northern growing regions. I did not know that we have wild varieties of quinoa growing around us like weeds.
Most of the quinoa we are eating is coming from South America.
I love quinoa!!!
Quinoa comes in different varieties and colors. In general they are all high in complete protein, fiber and many important vitamins and nutrients. It’s very easy to digest and easy to cook with.
The varieties are similar in content but the red and blue varieties take a little longer to cook.
When you are cooking quinoa it is important to rinse a few times (and drain) before cooking. This will take away some of the bitter taste and make the quinoa sweeter.
I chose red quinoa for this recipe. Red quinoa has a slightly nutty taste and the color is delicious.
For shrimp I used frozen raw (peeled and deveined). I put it in the fridge the night before and while the quinoa was cooking I put the shrimp in a colander. I rinsed throughly and then popped the tails off. If the shrimp are still frozen then put them in a bowl of room temperature water for 10 minutes. Drain in colander. Even if they are not totally thawed you should be able to take the tails (and any missed shells) off.
If you can get fresh shrimp, even better!
I have made this recipe with snow peas, sugar snap peas and green peas. They all work well.
The chili paste I tested this recipe with is Mother in Laws fermented chili paste. It has great depth of flavor and no preservatives or added sugar.
Use what you have or substitute 1/4 to 1/2 tsp. red pepper flakes.
I first cooked this recipe in a wok which works great. I have also used my big cast iron pan – perfect. You can use any large skillet type thing you have.
This is a very adaptable recipe. Make it your way!
Red Quinoa with Shrimp and Snow Peas
Serves 4 to 6
Prep and cook time – 40 minutes
Ingredients:
1 cup red quinoa (cook using Basic Quinoa Recipe to make 3 1/2 cups)
1 lb. raw shrimp, peeled and deveined
1 Tbs. olive oil
1 large onion
Pinch sea salt
2 cloves garlic
1 small knob ginger to make a heaping Tbs. minced
1 carrot
2 cups snow peas
1 bunch scallion
1 to 2 Tbs. red chili paste
1 Tbs. low sodium soy sauce (or a little more to taste)
Instructions:
Make quinoa according to Basic Quinoa Recipe using the longer cooking time indicated for red quinoa.
While the quinoa is cooking prep the ingredients.
Cut onion into 1/2 inch wedges. Mince ginger and garlic. Slice carrot thin. (See carrot cutting techniques for ideas.)
Clean snow peas and chop scallions.
Mix together chili paste and soy sauce. Add more if you like it spicy.
In a large skillet, sauté onions in olive oil until they start to turn golden. Add a pinch of sea salt then the ginger, garlic and carrot. Stir to combine and turn heat to low. Sauté for 5 minutes (without scorching) until carrots become tender.
Add shrimp and turn heat up a little. Stir. When the shrimp change color, add the chili soy mix.
Continue to cook and stir as needed until shrimp are cooked thru. Add snow peas, cook for a minute and then add hot quinoa. Gently fold into cooking veggies and shrimp. Taste and adjust seasoning if desired. Add scallions and remove from heat.
Serve.
