Name: Quinoa with Spice-Roasted Shrimp and Pistou
Yield: 4
Ingredients: 1/2 lb. medium shrimp -; 1/2 tsp. garlic powder -; 1/2 tsp. onion powder -; 1/2 tsp. smoked paprika -; 1/2 tsp. dried oregano -; 1/2 tsp. fennel seeds -; 1/4 tsp. dried thyme -; 1/4 c. canola oil -; Salt -; Freshly ground pepper -; 1/4 c. basil leaves -; 2 tbsp. flat-leaf parsley -; 1 tbsp. Fresh rosemary leaves -; 1 1/2 tsp. fresh thyme leaves -; 1 clove garlic -; 2 tbsp. Parmigiano-Reggiano cheese -; 1 1/2 c. quinoa -; 2 1/4 c. water -

Quinoa with Spice-Roasted Shrimp and Pistou

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Ingredients for - Quinoa with Spice-Roasted Shrimp and Pistou

1. 1/2 lb. medium shrimp -

2. 1/2 tsp. garlic powder -

3. 1/2 tsp. onion powder -

4. 1/2 tsp. smoked paprika -

5. 1/2 tsp. dried oregano -

6. 1/2 tsp. fennel seeds -

7. 1/4 tsp. dried thyme -

8. 1/4 c. canola oil -

9. Salt -

10. Freshly ground pepper -

11. 1/4 c. basil leaves -

12. 2 tbsp. flat-leaf parsley -

13. 1 tbsp. Fresh rosemary leaves -

14. 1 1/2 tsp. fresh thyme leaves -

15. 1 clove garlic -

16. 2 tbsp. Parmigiano-Reggiano cheese -

17. 1 1/2 c. quinoa -

18. 2 1/4 c. water -

How to cook deliciously - Quinoa with Spice-Roasted Shrimp and Pistou

1. Stage

In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil, and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.

2. Stage

Meanwhile, preheat the oven to 425 degrees F. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic, and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.

3. Stage

In a saucepan, combine the quinoa, water, and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.

4. Stage

On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper, and serve.