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Sometimes, disaster leads to something even better. Like when I was going to make Cialntro-Lime Quinoa with Shrimp and Kale, and discovered that it's not a good idea to blog and cook at the same time.

Sometimes, disaster leads to something even better. Like when I was going to make Cilantro-Lime Quinoa with Shrimp and Kale, and discovered that it’s not a good idea to blog and cook at the same time.

I had some shrimp in my freezer that I wanted to use up, also some kale, so I thought I’d make a quinoa stir fry type of thing. Unfortunately I got caught up in writing a bog post while the kale was steaming. I still wanted some greenery, so I decided to use up a bag of baby spinach that was on its way out. The result? Simply delicious.

Cilantro-Lime Quinoa with Shrimp & Spinach

Created by on April 26, 2016

Ingredients

  • 1 cup uncooked quinoa
  • 1/2 lime
  • 1/2 cup cilantro, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 4 ounces (about half a bag) of baby shrimp
  • salt and pepper to taste
  • 8 ounces bag of baby spinach

Instructions

  1. Cook the quinoa. I used a rice cooker--simply put 2 C of water and 1 C of quinoa (rinsed!) in the rice cooker and flip the switch. Warning, it will NOT switch off for some reason. You'll want to check it in about 15 minutes or so. I added a squirt of lime and a Tbsp or so of chopped cilantro so it could get nice and flavorful while it cooked.
  2. Saute' the onion in a large frying pan until nice and soft; add the garlic; when it smells nice and ready add the shrimp (can be a bit frozen) and sprinkle with salt and pepper. You'll feel super fancy if you use the fresh-ground. May need to add a bit of water. Squirt some more lime juice on there. Stir until the shrimp seems cooked through. Then add the spinach and cook until just wilted. Can also add some more cilantro if desired. (I really like cilantro, can you tell?)
  3. By this time the quinoa should be done. Add that to the mixture, stir, and heat through a bit more. Voila!

The Verdict: I wasn’t sure what to expect, but the flavors really went together well. The cilantro matched the shrimp so the overall affect wasn’t too shrimp-y at all. Even DH liked it, although he did try cheese on one of his servings. He thought it was just fine without cheese! I hope he’s feeling OK . . .

 

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Comments

  3. Kyla P

    Just stumbled across your website and this recipe looks great! The best part is that I have cilantro and spinach that I need to use up before we go away for Easter and coincidentally just the other day my husband learned about quinoa (we’ve had it before and it’s stocked in our pantry, but as soon as someone else tells him how great it is, it’s like I’M the one who needs to discover whatever it is – haha!)
    Thanks for the great recipe ~

    Reply

  4. Candace

    This looks fabulous! What a creative way to use these ingredients. I would have never thought of this. I love how your improvised. We might have gone for pizza. 🙂

    Great job!

    Reply

  7. Jenn Erickson/Rook No. 17

    It sounds so delicious with either the kale or the spinach! I love your recipes and especially appreciate the healthy and fresh ingredients you use.

    Thank you so much for being a part of “A Little Birdie Told Me…” Tuesday at Rook No. 17

    Jenn

    Reply

  9. Kayla

    I think you may be my new recipe best friend! I LOVE Cilantro TOO! Have heard great things about quinoa but have yet to try it. I can’t wait to try this.

    Reply

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