Tuesday, August 13, 2013
For today's dish, I used 1 cup of quinoa to 2 cups of water. I usually rinse my quinoa in a fine mesh strainer and then toss it into a dry frying pan. I saute it for a good minute or two and then add boiling or hot water. I usually add my seasonings at this time. For this dish I added about 1 tsp of Mushroom Ultimate Seasoning. Once the water and seasoning are in, I stir to make sure it's evenly dispersed and then cover the pan and reduce to a simmer for about 15 to 20 minutes then fluff with a folk. Done!
Next I took the shrimp and whatever veggies I had on hand. For today's dish I used 1 medium onion, 1 cup sliced mushrooms, 2 cups broccoli florets, 1 red bell pepper. I also cleaned my shrimp by taking off the tails and sprinkling with salt, just a pinch or two. I mix the salt into the shrimp and then gave them a good rinse. The salt helps to kill any bacteria that may have developed during the thawing process.
I also saute my veggies in stages since not all veggies have the same cooking time. First I cook my onions. Once they are soft I add my mushrooms, then broccoli and then peppers last. Since the shrimp just take a minute or so I add them last. During the sauteing of the veggies. I added about 1/4 cup of teriyaki sauce I had on had and as things began to get to dry I added a splash or two of water. Once the shrimp are lightly pink you're done!
Here's a recap of your ingredient list:
1 cup quinoa 2 cups water or stock
1 tsp seasoning
1 lb raw shrimp 1 medium onion sliced thin
1 cup mushrooms sliced 2 cups broccoli florets
1 red bell pepper sliced 1/4 or to taste teriyaki sauce
Hope you enjoy it! Happy stitching and may your bobbin always be full.