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Shrimp Skewers with Asian Quinoa Recipe

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Quinoa is a more complete protein than most other grains. We think you’ll be hearing more requests for this flavorful Asian-inspired dish. —Taste of Home Test Kitchen

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Shrimp Skewers with Asian Quinoa Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1/4 cup rice vinegar
3 tablespoons apricot preserves
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 cup water
2/3 cup quinoa, rinsed
1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped
1-1/4 pounds uncooked jumbo shrimp, peeled and deveined

Directions

In a small bowl, combine the first eight ingredients. In a small saucepan, combine the water, quinoa and 1/3 cup vinegar mixture. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Stir in vegetables. Cover and let stand for 10 minutes.
Meanwhile, on four metal or soaked wooden skewers, thread shrimp. If grilling the shrimp, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, basting frequently with remaining vinegar mixture and turning once. Serve with quinoa. Yield: 4 servings.

Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Nutritional Facts 1 skewer with 3/4 cup quinoa equals 348 calories, 10 g fat (1 g saturated fat), 172 mg cholesterol, 365 mg sodium, 36 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Originally published as Shrimp Skewers with Asian Quinoa in Simple & Delicious October/November 2011, p20

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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