Southwestern Shrimp Quinoa Recipe
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
Southwestern Shrimp Quinoa Recipe
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Healthy doesn’t have to be boring. This family friendly Southwestern Shrimp and Quinoa Recipe is filled with nutrition and lots of southwestern spice.
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Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1/2 cup onion chopped
- 2 cups quinoa rinsed, uncooked
- 4 cups chicken broth
- 1 lb Shrimp deveined and peeled, large
- 2 tablespoons taco seasoning Old El Paso brand
- 1 can 10 oz Old El Paso Enchilada Sauce
- 1 can 15 oz black beans, drained and rinsed
- 1/2 cup cotija cheese crumbled
- green onion diced avocados and cilantro, for serving, sliced
Instructions
- Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent. Add the quinoa and cook, stirring, for a couple of minutes to toast the quinoa. Add the chicken broth, bring to a boil, then reduce heat and cover. Cook for 15-20 minutes, or until all of the liquid has been incorporated. Remove from the heat and fluff.
- Meanwhile, heat the remaining tablespoon of olive oil in a large sauté pan or cast iron pan. Toss the shrimp with the taco seasoning in a zip-top bag, then add to the hot oil. Cook until opaque, a minute or two on each side. Remove to a plate.
- Add the quinoa to the same skillet the shrimp was cooked in. Pour in the enchilada sauce and black beans. Stir to combine. Top with the cooked shrimp, cotija, slice green onions, avocados and cilantro. Serve immediately.
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