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Gluten-Free Shrimp over Quinoa with Spinach Scallion Pesto

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Betty Crocker Kitchens
Updated Sep 20, 2016
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Quinoa, spinach and shrimp are great on their own, but when toasted quinoa, spinach pesto and earthy sauteed shrimp come together, the flavors are amazing!

Gluten-Free Shrimp over Quinoa with Spinach Scallion Pesto

  • Prep Time 35 min
  • Total 35 min
  • Servings 4
  • Ingredients 11
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Ingredients

Quinoa with Spinach Green Onion Pesto

  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 tablespoons toasted pine nuts
  • 5 green onions, cut into 2-inch pieces
  • 5 oz baby spinach (8 cups)
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon olive oil
  • 4 tablespoons lemon juice

Shrimp

  • 1 tablespoon olive oil
  • 1 lb uncooked large shrimp, peeled, deveined, tail shells removed
  • 1 tablespoon Worcestershire sauce

Instructions

  • Step 
    1
    In 2-quart saucepan, toast quinoa over medium-high heat 4 to 5 minutes, stirring constantly, until fragrant. If package calls for rinsing, rinse toasted quinoa in strainer under running water. Return to pan. Add water; heat to boiling. Cover, and reduce heat to low. Simmer 15 to 20 minutes, until all water is absorbed, then transfer to large bowl to cool.
  • Step 
    2
    In food processor, place pine nuts and green onions. Cover; pulse until minced. Add spinach and 2 tablespoons of the cheese; pulse until combined. Turn processor on, and drizzle in 1 tablespoon olive oil and lemon juice through feed tube. Add mixture to bowl of quinoa, and toss to coat. Set aside.
  • Step 
    3
    Wipe out pan used for quinoa, then place over medium-high heat until hot. Add 1 tablespoon olive oil, then the shrimp. Cook until pink on first side, 1 to 2 minutes, then turn each shrimp and continue to cook 2 minutes longer. Add Worcestershire sauce; cook 1 minute longer.
  • Step 
    4
    To serve, divide quinoa among 4 plates; evenly divide shrimp and sauce among plates. Sprinkle with remaining Parmesan cheese.

Nutrition

400 Calories
15g Total Fat
30g Protein
35g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
180mg
60%
Sodium
1000mg
42%
Potassium
850mg
24%
Total Carbohydrate
35g
12%
Dietary Fiber
5g
21%
Sugars
4g
Protein
30g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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