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.
