When I cook with veggies, the smaller I chop them, the more likely my kids are to eat them. This easy and delicious recipe is the perfect light meal and great for getting little ones to eat their greens.
Technique tip: For the artichoke hearts, look for bags of frozen at your grocery store. They are cooked and flash-frozen without additives or oils, so you can control the spices and add your own oils.
Swap option: Try roasted vegetable broth for the quinoa if you can find it. It's a healthier veggie version with deeper, richer flavor from roasting the vegetables first.
- 2 cups water
- 1 teaspoon vegetable or seafood flavor base, preferably Better than Bouillon
- 1 cup quinoa
- 2 ounces grated Parmesan cheese
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chopped onion
- 1 pound shrimp, peeled and deveined
- 2 teaspoon lemon zest
- 1 pinch crushed red pepper flakes, or to taste
- 1 can artichoke hearts, drained and roughly chopped
- 4 ounces spinach
- Salt and freshly ground black pepper, to taste
- 4 lemon wedges, to serve
For the quinoa:
In a sauce pot, bring water to a boil with the flavor base. Add the quinoa and cook according to package directions, approximately 15 minutes. Add the Parmesan cheese and mix together.
For the shrimp:
In a large frying pan, heat olive oil over medium heat add garlic and onion. Cook until onions are translucent; add shrimp, lemon zest and red pepper flakes. Sauté until shrimp are cooked through. Add the artichoke hearts and cook for a few more minutes. Turn heat off add spinach, season with salt and pepper and toss.
Place desired amount of quinoa on the bottom of each individual plate add shrimp medley on top and serve with a wedge of lemon.