Shrimp and pepper saute over quinoa
So I made this a while ago… I can’t really remember exactly what I put in it any more, so here’s some variation or other of this dish:
Quinoa: prepared according to basic instructions. It was a tricolor package. I used 1/2 cup of quinoa and 1 cup water, which is much closer to the amount one person would want to eat than if you make a whole cup…
Heat vegetable oil in pan, add sliced bell peppers. Mine were “rainbow,” but actually more of “flamebow”–red, orange, and yellow. Very nice to look at. Cook for several minutes, until peppers are getting soft.
I remember now. I actually added the peppers alone first, to get them seared a little, then added the oil after, before adding the shrimp.
Add peeled raw shrimp. Stir to make sure the shrimp is touching the pan, not just sitting on top of the peppers.
When shrimp has started to turn opaque and pink, add fresh basil. Mix in.
Add desired seasonings. Suggestions: cajun seasoning, thyme, black pepper, red pepper flakes. I am pretty sure I added red pepper flakes.
When it looks done, squeeze lime wedges over shrimp and peppers, stir to coat.
Put quinoa in a bowl, serve shrimp and peppers on top.
This was quite pleasing to the mouth and the eyes, and yet I wanted a cheeseburger SO BAD right after eating it (I had wanted one earlier too). I didn’t end up getting a cheeseburger… in fact, I still haven’t managed to have one yet. I should get on that. On a different day, I’m sure it would have been quite satisfying.