So I Married Shrimp and Quinoa

24 Jul

I am not Deirdre “Giada Dean Pinterest” Lauer. My cooking skills are more in line with that scene from “So I Married An Axe Murderer” where Nancy Travis’ character’s sister tries to entice Mike Myer’s character to stay for breakfast:

 Rose Michaels: Let me make you some breakfast.

Charlie Mackenzie: Oh gee, you know, I-I’d love to but, you know, I’m really running late.

Rose Michaels: What would you say to silver dollar pancakes, fresh squeezed orange juice, bacon, and Kona coffee?

Charlie Mackenzie: Well, that sounds great.

[scene changes to her pouring Charlie a bowl of Fruit Loops]

Rose Michaels: Sorry, I didn’t have those other things.

My intentions are always there; it’s the follow-up that seems to kill me. In order for you to understand my point, I have provided the recipe that I had planned to follow below with my adjustments in parenthesis.

Quinoa with Shrimp and Zucchini

Serves 6 


  • 1 pound bag of large shrimp
  • 3 teaspoons extra virgin olive oil
  • 1 medium zucchini, halved and thinly sliced (Squash)
  • 1 1/4 teaspoons fine sea salt, divided (Mortons)
  • 1 1/4 cups quinoa, rinsed for 1 minute (Boxed, no rinsing involved)
  • 2 1/2 cups water
  • 2 tablespoons lemon juice (Bottled lemon juice)
  • Zest of 1 Lemon (Nope!)
  • Lots of chopped fresh dill (Pinch of dried dill)
  • Crumbled feta (optional) (Omitted, not by choice!)

Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add shrimp and cook until pink. Set aside. Heat another teaspoon of oil and add zucchini (squash) and 1/4 teaspoon salt and cook, stirring, until zucchini (squash) is crisp-tender, about 4 minutes. Remove zucchini (squash) from the pan and add quinoa, water and remaining 1 teaspoon salt. Bring to a boil, lower heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes.

Toss quinoa with zucchini (squash), lemon juice, zest (nope!) and dill. Serve warm or room temperature, topped with feta cheese if you like. (No cheese on hand- blessing in disguise?)


Per serving: 170 calories (45 from fat), 5g total fat, 1.5g saturated fat, 5mg cholesterol, 570mg sodium, 25g total carbohydrate (3g dietary fiber, 1g sugar), 6g protein

I have to say, even with the downgraded ingredients, this meal was delicious and nutritious! Imagine what it would be like if all the ingredients were fresh….

Let me know if you try it and what you think. Would you make any substitutions?


2 Responses to “So I Married Shrimp and Quinoa”

  1. Tony July 24, 2012 at 11:50 am #

    This was a great recipe Nicole! Good and Good for ya!

  2. Victoria M. July 24, 2012 at 10:38 am #

    I think substituting the squash was the the right choice. Sounds better than zucchini!

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