Shrimp and Artichoke Quinoa Bowls

• 분량: 5 servings

재료

¾ teaspoon kosher salt

1 cup tri-color quinoa, rinsed well

1 tablespoon olive oil

½ small onion, chopped

4 garlic cloves, sliced

1 cup halved grape tomatoes

1 (14-ounce) can artichoke hearts, drained and quartered

6 fresh basil leaves, chopped

⅓ cup chopped fresh parsley

14 ounces (about 24) peeled and deveined extra-large shrimp

¼ teaspoon crushed red pepper flakes

½ cup reduced-sodium chicken broth*

2 heaping cups baby spinach

¼ cup freshly grated Parmesan cheese

방향

In a medium saucepan, bring 1¾ cups water and ½ teaspoon of the salt to a boil over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to low, and cook until all the water is absorbed, about 20 minutes. Uncover and fluff with a fork.

Meanwhile, heat a 12-inch deep nonstick skillet over medium heat. Add the olive oil, onion, and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the tomatoes, artichokes, basil, parsley, and remaining ¼ tea- spoon salt. Cook, stirring, until the tomatoes soften, about 2 minutes. Increase the heat to medium-high and add the shrimp and pepper flakes. Cook until the shrimp are cooked through, about 2 minutes per side. Add the cooked quinoa, broth, spinach, and Parmesan. Cover and cook un- til the spinach wilts, about 2 minutes.

To serve, divide among 5 serving bowls.

노트

From Skinnytaste: Fast and Slow

TIME-SAVING TIP Buy trozen shrimp that has been peeled and deveined. You can thaw them the night before, or just run them under cold water in a colander in the sink for a few minutes.

Author’s Note: For this dish, I prefer the taste of canned arti- choke hearts over the marinated ones. If you can find only the marinated kind, rinse them be- fore using.

영양 정보

• 1회 제공량: Generous 1 1/2 cups
• 칼로리: 288
• 지방 전체: 6.5 g
• 포화 지방: 1.5 g
• 콜레스테롤: 99 mg
• 나트륨: 533 mg
• 탄수화물 전체: 32 g
• 식이섬유: 3 g
• 총 당류: 4 g
• 단백질: 22 g