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Tomato- Feta Shrimp with Quinoa and Broccoli
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| INGREDIENTS Serves: Prep: 12min Cook: 40min Total: 52min | |
| 1 cup | quinoa |
| 2 cups | water |
| 1/8 teaspoon | salt |
| 1/4 teaspoon | salt |
| 1 large bunch | broccoli, cut into small florets, stems trimmed and thinly sliced |
| 1 pound | peeled and deveined medium or large shrimp, tails left on, thawed if frozen, patted dry |
| 2 tablespoons | olive oil |
| 2 large cloves | garlic, minced |
| 1 tablespoon | chopped fresh marjoram |
| 1 teaspoon | paprika |
| 1/2 teaspoon | ground black pepper |
| 12 ounces | cherry tomatoes, halved (2 cups) |
| 1/2 cup | reduced-fat crumbled feta cheese |
lemon wedges for serving
DIRECTIONS
In a medium saucepan, combine the quinoa, water, and 1/8 teaspoon of the salt. Bring to a boilover high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and the grains have started to uncoil, 20 to 25 minutes. Remove from the heat and set aside, covered, to keep warm.
Meanwhile, place a steamer basket in a large pot with 2" of water. Bring to a boil over high heat. Place the broccoli in the basket, cover, and steam about 8 minutes, or until crisp-tender. Drain and transfer to a bowl. Cover to keep warm.
Preheat the broiler. On a rimmed baking sheet, mix the shrimp, oil, garlic, marjoram or oregano, paprika, pepper, and the remaining 1/4 teaspoon salt. Add the cherry tomatoes and mix again. Broil 3 to 4" from the heat, stirring once, for 5 minutes. Sprinkle with the feta and broil 1 to 2 minutes more, until the shrimp are opaque and the cherry tomatoes are juicy.
Fluff the quinoa with a fork and spread on a large, rimmed platter. Arrange the broccoli around the outside edge of the platter and mound the shrimpand any pan juices in the center. Serve with lemon wedges.
NUTRITIONAL FACTS PER SERVING
CALORIES 428 CAL
FAT 14.1 G
SATURATED FAT 3.2 G
SODIUM 514.4 MG
CARBOHYDRATES 43.1 G
TOTAL SUGARS 4.9 G
DIETARY FIBER 8.5 G
PROTEIN 34.9 G
SEE MORE NUTRITIONAL FACTS >
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