Shrimp and Quinoa Mexican Fiesta
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Shrimp and Quinoa Mexican Fiesta

Submitted by: Karen Terhark

Prep Time: 15 Minutes

Cook Time: 0 Seconds

Servings: 4

This deliciously spicy taste of summer will please any Beyond Dieter with its protein punch and its array of Latin flavors. Enjoy.


    1 lrg. yellow onion

    3 clove garlic

    1 jalapeno pepper

    1 c. white quinoa

    2 c. vegetable broth

    1 green bell pepper

    2 tsp. ground cumin

    1 tsp. chili powder

    sea salt to taste

    1 lbs. shrimp

    2 chard, fresh, organic

    2 tbsp. lime juice

    1 tomato

    1/2 c. cilantro, bunch, fresh, organic

    1/2 c. black beans, cooked or canned, organic

    2 tsp. coconut oil


Heat a saucepan on medium-high heat and add 1 tsp. coconut oil.
Add half the onion and sauté for about 3 minutes.
Add 2 cloves of the diced garlic and ½ of the jalapeno and continue to sauté for another minute.
Add the vegetable stock and bring the heat to a boil.
Add the quinoa and return to boil.
Reduce to medium heat and add 1 tsp. cumin, ½ tsp. chili powder, and sea salt (about a pinch or two). Cover the quinoa and set a timer for 7 minutes. While the quinoa is simmering, begin heating remaining oil in a sauté pan on medium-high heat. Add remaining onion and green pepper and sauté for about 3-4 minutes. Add the remaining garlic, jalapeno, and spices and sauté for another minute. When the quinoa timer beeps, stir the chard stems, ribs, and leaves into the quinoa and cover. Continue to cook for 5 more minutes. Add the shrimp and a pinch of salt and cook for about 3 minutes, stirring. When shrimp is nearly cooked, stir in 1 tbsp. lime. Transfer the shrimp sauté to the quinoa and stir. Finally, stir in the remaining lime juice, diced tomato, and cilantro.

Serve with side of refried or black beans.