Southwestern Shrimp Quinoa
Recipe GLPR1905377b5cecff
A vibrant, one-pan Southwestern main dish combining fluffy quinoa, succulent shrimp, black beans, and enchilada sauce topped with fresh avocados, cilantro, and cotija cheese. This gluten-free, protein-rich meal comes together quickly and is perfect for weeknight dinners.
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Ingredients
2 tablespoons extra-virgin olive oil, divided
1/2 cup chopped yellow or white onion
2 cups uncooked quinoa, rinsed
4 cups chicken broth
1 lb large shrimp, peeled and deveined
2 tablespoons taco seasoning
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1/2 cup crumbled cotija cheese
Sliced green onions, for serving
Diced fresh avocados, for serving
Fresh cilantro, for serving
Directions
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
Add the rinsed quinoa to the pan and toast, stirring frequently, for 2–3 minutes until fragrant.
Pour in the chicken broth, stir well, and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for 15–20 minutes, or until all the liquid is absorbed and the quinoa is tender. Remove from heat and fluff with a fork.
While the quinoa cooks, heat the remaining 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat. Place the shrimp in a zip-top bag or bowl and toss with the taco seasoning until evenly coated.
Once the oil is hot and shimmering, add the seasoned shrimp to the skillet in a single layer. Cook for 1–2 minutes per side, until the shrimp turn pink and opaque (internal temperature 165°F). Transfer the cooked shrimp to a clean plate.
To the same skillet, add the cooked quinoa and stir to combine with any pan drippings.
Pour the enchilada sauce over the quinoa and add the drained black beans. Stir gently until everything is evenly combined and heated through, about 2–3 minutes.
Transfer the quinoa mixture to a serving platter or individual bowls. Top with the cooked shrimp, crumbled cotija cheese, sliced green onions, diced avocado, and fresh cilantro. Serve immediately.
