Print Options

Back to Shrimp Skewers with Asian Quinoa >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Tips
Reviews

Select reviews >

Shrimp Skewers with Asian Quinoa

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

4 ServingsPrep/Total Time: 30 min.

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

2 of 2

Shrimp Skewers with Asian Quinoa (continued)

Directions (continued)

for 6-8 minutes or until shrimp turn pink, basting frequently with
remaining vinegar mixture and turning once. Serve with quinoa.
Yield: 4 servings.

Nutrition 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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.