Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic (about 2 large cloves)
  • 1 medium yellow onion, finely chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili pepper paste or 1/4 teaspoon chili pepper flakes
  • 1/2 cup white wine
  • 2 14.5-ounce cans diced tomatoes with juice reserved
  • 2 tablespoons tomato paste
  • 25 Kalmata olives
  • 3 tablespoons capers
  • Salt and pepper
  • 1 pound shrimp, shelled, deveined with tails removed (if using frozen shrimp, defrost before cooking)
  • 4 anchovies, finely chopped (optional)
  • 1/2 cup grated Pecorino Romano cheese
  • 2 cups vegetable broth
  • 1 cup quinoa
  • 1 teaspoon finely chopped basil
  • 1 teaspoon finely chopped parsley

Instruction

  • Heat the olive oil in a large skillet over medium heat.
  • Add the garlic and cook for about 2 minutes or until golden. (If your garlic starts to turn brown, lower the heat!)
  • Add the onion, oregano, pepper paste (or flakes), and wine and simmer until the wine has almost evaporated about 5 minutes.
  • Stir in the tomatoes along with their juice, olives, and capers. Bring to a boil over medium-high heat, then lower to maintain a simmer. Cook until the sauce thickens, about 15 minutes. Stir occasionally.
  • Meanwhile, cook the quinoa. (See below.)
  • After the sauce has thickened, add the shrimp and (optional) anchovies. Stirring occasionally, cook shrimp until they start to turn pink, about 3 to 4 minutes. (If using precooked shrimp, cook until heated through, about 2 to 3 minutes.) Do not overcook the shrimp or they’ll get rubbery!
  • To serve, place quinoa on plates and spoon sauce and shrimp on top. Sprinkle with cheese.
  • For a more casual serving style, add quinoa and 1/4 cup of grated cheese to the skillet. Stir well to blend with the sauce. Serve in bowls with the rest of the grated cheese on the side.
  • Place all ingredients in a medium saucepan.
  • Bring to a boil over high heat.
  • Reduce temperature to low and cover with the lid.
  • Simmer for 10 to 12 minutes until quinoa is cooked and liquid is absorbed.
  • Fluff with a fork and serve.