Food > Recipe Directory > Courses/Meal Type > Main Course > Toasted Quinoa With Okra, Tomato and Shrimp

Toasted Quinoa With Okra, Tomato and Shrimp Recipe

Toasted Quinoa With Okra, Tomato and Shrimp

Homemakers Best Tested
By
Kathleen Sloan-McIntosh
Toasting quinoa in a dry skillet (before cooking) lends another level of flavour to this grain and gives it a lovely hue.

Ingredients

1-1/2 cups  (375 mL)  uncooked quinoa, well-rinsed
3 cups  (750 mL)  hot, low-sodium chicken broth or vegetable broth
2 tbsp  (30 mL)  olive oil (approx)
1 large onion, chopped
3 cloves garlic, finely chopped
1 fresh hot chili, seeded and finely chopped
1 can  (28 oz/796 mL) diced plum tomatoes with juice
1 tsp  (5 mL)  granulated sugar
Salt and freshly ground black pepper to taste
1/2 lb  (250 g)  fresh or thawed frozen okra, trimmed and left whole
1 lb  (500 g)  raw shrimp, peeled and deveined
1/4 cup  (50 mL)  fresh coriander, roughly chopped

Preparation

Rinse and drain quinoa well. (Excess moisture will evaporate in the pan as it toasts.) Place a large, dry skillet over medium-high heat for a few minutes. When it is warm, add the quinoa. Stir the grain to allow moisture to evaporate and to prevent burning; cook for 5 to 7 minutes or until toasted. Reserve.

Add the hot broth and bring mixture to a boil. Reduce heat to medium-low, cover and cook until all the broth has been absorbed and the quinoa has taken on a transparent look, about 15 to 20 minutes. Keep warm. Heat oil over medium heat. Add onion and cook, stirring often, for 5 minutes or until softened, adding a little more oil if necessary. Add garlic and chili and cook for 5 minutes in a large skillet. Add tomatoes and 1/2 cup (125 mL) of their juice and sugar. Season to taste with salt and pepper. Bring to a simmer and add okra. Stir gently to combine well. Cover, simmer for 10 to 15 minutes or until okra is tender. If sauce is very thick, add a little more tomato juice.

Pat shrimp dry and nestle them into the hot tomato mixture. Cook, turning as necessary, until the shrimp turns pink and begins to curl. Place a portion of the toasted quinoa on a plate. Make a shallow well in the centre and spoon a portion of the okra, tomato and shrimp mixture into it. Scatter fresh coriander over each serving.

Makes 4 servings.

More Information

Tip:

Remember to use rubber gloves when handling chilies and avoid contact with your face. No okra? Try using broccoli florets instead.

Fast & Easy:

30 minutes or less (prep and cooking time). 

Serving(s)
4
Nutritional Information
Per each of 4 servings: about
Calories 486
Fat (total) 12 g
Carbohydrate 66 g
Protein 31 g
Fibre 9 g
Sodium 934 mg
Vitamin A Excellent source
Vitamin C Excellent source
Niacin Excellent source
Folate Excellent source
Iron Excellent source
Thiamin Good source
Riboflavin Good source
Calcium Good source

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