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Gluten-Free Shrimp over Quinoa with Spinach Scallion Pesto

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  • Prep 35 min
  • Total 35 min
  • Servings 4
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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!
By Betty Crocker Kitchens
Updated Sep 20, 2016
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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

Steps

  • 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.
  • 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.
  • 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.
  • 4
    To serve, divide quinoa among 4 plates; evenly divide shrimp and sauce among plates. Sprinkle with remaining Parmesan cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Regular white quinoa is best for this recipe, since its flavor is nuttier and the blank canvas allows the color of the pesto to really shine.
  • tip 2
    Feel free to experiment with different nuts and greens to make hearty, healthful pestos, and add this easy technique to your weeknight culinary repertoire.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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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