Quinoa Pilaf with Shrimp

You know how some people just don't "do" breakfast? How some people get a latte and pretend it's enough to last them until...who knows when?

Well, I love my morning cup of Joe, but I'm a definite breakfast girl. So when I didn't have a chance to eat until around two in the afternoon, I was starving. And in need of a stellar meal.

And so I found quinoa.

Do you know what quinoa is?

Pronounced KEEN-wah, quinoa is a crop that was cultivated in the Andean region of Peru around 4,000 years ago. It was such an important food source that the Incas regarded quinoa as "the mother of all grains." It is an excellent source of essential amino acids, dietary fiber, and minerals. When cooked, the tiny seeds sprout thin, spindle-like fibers. It has a nutty taste and a slightly chewy bite to it. It's a great alternative to your usual rice or couscous, and perfect for vegetarians.

So...what was I saying? Oh yeah- I was hungry. I didn't have much time. I didn't want to look for recipes. Like the true my mother's daughter I was, I whipped up a recipe. On the spot.

Motivation kind of does that to you.

A pilaf is a dish where the grains are cooked then simmered in broth. So, techinically, because I used my rice cooker to prepare the quinoa, this dish can't really be called a "pilaf." (But who cares about technicalities, right?)

You can cook the quinoa yourself by adding it to broth, getting it to a boil, then letting it simmer for about 15 minutes. You would then need to combine sauteed garlic, onions, and shrimp to the finished quinoa. A lot of recipes suggest that you saute first, then add the broth and the quinoa to the sauteed ingredients, but I just don't like my onion cooked to the point of mushiness. You can try what works for you :)

In a pan, I heated up the olive oil, sauteed the garlic, then added onions. Once the onion semi-cooked through, I added the thawed shrimp.  Once the shrimp turned pink, I added the quinoa from the rice cooker, sauteed some more, then seasoned with lemon juice, salt, and pepper. Be careful with the lemon juice! It's a lot stronger than you think. 

 

 

 The finished product :) Can you tell from the crooked picture that I couldn't wait to dig in? The tiny sprig of cilantro just added to the effect.

So the lesson of the story is that skipping breakfast might lead to a sudden culinary inspiration. So you should totally skip breakfast.

Nah. Eat your breakfast, people.