Ingredients
1
cup uncooked quinoa
2
cups water
2
tablespoons toasted pine nuts
5
green onions, cut into 2-inch pieces
5
oz baby spinach (8 cups)
1/4
cup shredded Parmesan cheese
1
tablespoon olive oil
4
tablespoons lemon juice
1
tablespoon olive oil
1
lb uncooked large shrimp, peeled, deveined, tail shells removed
1
tablespoon Worcestershire sauce
Preparation
In 2-quart saucepan, toast quinoa over medium-high heat 4 to 5 minutes, stirring constantly, until fragrant. If package calls for rinsing, rinse toasted quinoa in strainer under running water. Return to pan. Add water; heat to boiling. Cover, and reduce heat to low. Simmer 15 to 20 minutes, until all water is absorbed, then transfer to large bowl to cool.
In food processor, place pine nuts and green onions. Cover; pulse until minced. Add spinach and 2 tablespoons of the cheese; pulse until combined. Turn processor on, and drizzle in 1 tablespoon olive oil and lemon juice through feed tube. Add mixture to bowl of quinoa, and toss to coat. Set aside.
Wipe out pan used for quinoa, then place over medium-high heat until hot. Add 1 tablespoon olive oil, then the shrimp. Cook until pink on first side, 1 to 2 minutes, then turn each shrimp and continue to cook 2 minutes longer. Add Worcestershire sauce; cook 1 minute longer.
To serve, divide quinoa among 4 plates; evenly divide shrimp and sauce among plates. Sprinkle with remaining Parmesan cheese.
