Lemon Olive Oil Roasted Shrimp with Serrano Honey Balsamic on Quinoa Salad

Lemon Olive Oil Roasted Shrimp with Serrano Honey Balsamic on Quinoa Salad Recipe

Lemon Olive Oil Roasted Shrimp with Serrano Honey Balsamic on Quinoa Salad

 


Ingredients

2 Tablespoons Coronado Taste of Oils Meyer Lemon Olive Oil
1 lb. shrimp, peeled and deveined
1⁄2 diced red onion + 2 Tablespoons, divided
1/2 Teaspoon chopped fresh thyme leaves
2 1⁄2 Cups chicken stock
1 1⁄2 Cups quinoa
Salt and pepper to taste
2 Tablespoons Coronado Taste of Oils Serrano Honey Balsamic
1/4 Cup chopped parsley


Directions

Toss shrimp in a little Coronado Taste of Oils Meyer Lemon Olive Oil and salt & pepper.

Roast at 400 degrees until pink, 5-6 minutes.
For the quinoa: In a heavy saucepan over medium heat, sauté the onions and thyme in the oil for 2 minutes.

Add 1⁄4 cup of the chicken stock and reduce until onions are almost translucent, about 10 minutes.

Stir in the quinoa, the remaining stock, salt and pepper and bring to a boil.

Cover and reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes.

Allow to cool and refrigerate 1-2 hours.

Fluff with a fork, toss in Coronado Taste of Oils Serrano Honey Balsamic, parsley leaves and mix well to incorporate.

Serve on a platter with Lemon Roasted Shrimp.

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