How to make it

  • Rinse quinoa in a fine sieve till water runs clear. Bring 1.5 cups water to a boil, add quinoa and a little salt, bring back to a boil, then simmer for 20 minutes. Let stand with the lid on while you do the rest. Fluff with fork before serving.
  • See Photo
  • In a 10-inch, cold sauté pan, add 1 T olive oil (or so) and about 1 clove of the garlic. Slowly bring it up to med-high heat. Add shrimp, sauté briefly until just barely pink. Push shrimp to one side, add another T of oil and the rest of the garlic into it, swirling around a bit. Squeeze in lemon juice to taste, then a splash of wine. Crank the heat for just a few to burn off the wine. Add a little pesto if you have it or some fresh flat-leaf parsley.
  • Toss arugula in a little lemon juice and your best extra virgin olive oil. Taste and adjust to how lemony you like it (or not). Season to taste with S & P.
  • To plate: make a small bed of quinoa, top with arugula, then finish with the scampi and its sauce. Drizzle with a hair more olive oil (and lemon if you want).
  • (This will make more quinoa than you need to serve two. Try reheating it in the morning with some soy milk, honey and cinnamon. Or sprinkle it on a salad, or put it in a frittata, or ...)
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