My quinoa is still crunchy. What went wrong?

If your quinoa is not tender after 15 minutes and all the liquid has been absorbed, it likely just needs a little more water and a little more time. Add another 1/4 cup of water to the skillet, cover, and let it steam for another 5 minutes over low heat.

Can I use a different grain instead of quinoa?

You can, but you will need to adjust the liquid amount and cooking time accordingly. For example, long-grain white rice would need a longer simmering time. Quinoa is ideal for this recipe because it cooks so quickly.

What other protein can I use in this Shrimp and Quinoa Skillet?

This dish is very versatile! You could easily substitute the shrimp with diced boneless, skinless chicken breast or thighs (add them with the quinoa to cook through) or with sliced, pre-cooked sausage (stir it in at the end with the shrimp). For a vegetarian version, add a can of rinsed chickpeas along with the quinoa.

Shrimp and Quinoa Skillet: The #1 Ultimate 30-Minute Healthy Recipe

The Ultimate One-Skillet Shrimp and Quinoa with Cajun Spice

A healthy and flavorful one-skillet meal featuring Cajun-spiced shrimp and quinoa. The dish is built by first creating a savory base of sautéed tomato paste, celery, and scallions, in which the quinoa is cooked. The shrimp are then steamed directly on top of the tender quinoa. The meal is finished with a fresh and bright cherry tomato salad tossed with scallion greens and lemon juice, which is scattered over the top before serving.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Yield: 4 servings
Category: Main Course
Method: Sautéing, Simmering, Steaming
Cuisine: American
Diet: Gluten Free

Ingredients

1 pint mixed cherry tomatoes, halved
1 bunch scallions, sliced (white and green parts separated)
Juice of 1/2 lemon
Kosher salt
2 tablespoons canola oil
1 tablespoon tomato paste
1 teaspoon Cajun seasoning
2 stalks celery, peeled and thinly sliced
2 cloves garlic, minced
1 cup white quinoa, rinsed
Freshly ground black pepper
1 1/4 pounds peeled and deveined medium shrimp, tails removed

Instructions

In a medium bowl, combine the halved cherry tomatoes, the green parts of the scallions, the lemon juice, and a pinch of salt. Toss to coat and set aside to marinate.
Heat the canola oil in a large skillet over medium-high heat.
Add the tomato paste, Cajun seasoning, the white parts of the scallions, sliced celery, and minced garlic to the skillet. Cook, stirring frequently, for about 4 minutes until the paste turns a brick red color and the vegetables begin to soften.
Add the rinsed quinoa to the skillet and stir to coat it in the tomato paste mixture.
Pour in 2 cups of water and sprinkle with 1/2 teaspoon of salt and several grinds of pepper.
Bring the mixture to a high simmer, then reduce the heat as needed to maintain the simmer. Cook for 12 to 15 minutes, until most of the liquid has evaporated and the quinoa is tender.
Adjust the heat to medium-low. Arrange the shrimp in an even layer on top of the cooked quinoa. Sprinkle the shrimp with salt and pepper.
Cover the skillet and cook for about 5 minutes, until the shrimp are firm, pink, and cooked through.
Remove the skillet from the heat and scatter the prepared cherry tomato salad over the top.
Serve immediately.

Notes

This entire meal is conveniently cooked in a single large skillet.
Rinsing the quinoa before cooking helps to remove its natural bitter coating (saponin).
The shrimp are gently steamed on top of the quinoa, which keeps them tender and moist.
Separating the white and green parts of the scallions allows the whites to be cooked for a savory base and the greens to be used raw for a fresh garnish.

Find it online: https://cookupjoy.com/shrimp-and-quinoa-skillet/