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Dani Spies is a Health & Food Coach and Fitness Trainer who enjoys finding simple and d'lishes ways to incorporate nutritious ingredients into an everyday kitchen.More »

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Saffron Shrimp over Quinoa - VIDEO

Now this may sound complex and difficult, but remember, this is QuickBites where everything is fast, easy and d’lishes! Enjoy!!

Saffron Shrimp over Quinoa - VIDEO

Ingredients

  • 1 lb. shrimp, cleaned and deveined
  • 2 Tbsp extra virgin olive oil
  • 10 cloves of garlic, chopped
  • 2 pinches of saffron
  • Handful of parsley, chopped
  • Salt and pepper to taste
  • Juice of half a lemon
  • 1 cup quinoa

Serves 4-6.

Directions

Combine quinoa with 2 cups of water in a medium pot over a medium high heat.

Once it comes to a boil, reduce heat to low and simmer for 15 minutes.

Heat oil a large saute pan over a medium high heat. Add in garlic and saute until garlic is fragrant.

Add shrimp to pan. Once shrimp begin to turn pink, which happens quickly, (about 2 minutes) add saffron and season with salt and pepper.

Once shrimp is cooked through (about 3 minutes) add lemon juice and parsley. Give the shrimp one more stir and serve over quinoa. Top with some fresh chopped parsley. Enjoy!

Comments

Vanessa Rios :

Wow Dani!!! =D This is the first time I've looked through your site and I am thoroughly impressed. I can't wait to see what you've got in store for us this Sunday! I'm just learning to cook more and I am so inspired!

posted on November 10, 2006 9:23 PM

Chad :

I was recently given some saffron straight from Iran so this seems like the perfect oppurtunity to give it a try. I was reading that some people like to soak the saffron in water before using. Do you think that helps at all? Also I was wondering how to sign up for your news letter.

posted on June 17, 2008 1:57 PM

Dani :

Chad - I'm not sure about soaking the saffron. I've never tried it so I don't have too much feed back on it...sorry! If you try it, I'd love to hear what you think. As for my newsletter, I'll add you right now:)

posted on June 17, 2008 9:26 PM

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