Are you looking to make something A-MA-ZING and quick? Then make shrimp with anything. Healthy pasta, zucchini noodles, brown rice, salads, quinoa, burgers… the possibilities are endless. Aside from having great health benefits, antioxidants and being high in protein, shrimp can usually be inexpensive compared to other seafood.
I won’t bore you with health benefits of quinoa because I’m saving that for another post. However, For those of you that don’t eat it because it has a lot of calories per cup (about 200 per cup), allow me to tell you that you are missing out on an amazingly nutritious food product. We should start looking at the quality of the food and not just the calories! If the amount of calories was the only thing that matters then white rice would be better for us than quinoa, and it’s not!
So what about shrimp? Shrimp is actually a great source of protein. It has 26 grams per 4-ounce serving and only 7 calories per shrimp. So, 20 shrimp provides us with 140 calories and 25 grams of protein, not bad! It’s also very cool to note that some amino acids in shrimp stimulate a hormone called cholecystokinin, which purpose is to regulate appetite and help us feel full. So, eat shrimp, and eat less later 🙂
This recipe uses fresh tomatoes. It is so easy to make a sauce with fresh tomatoes that I don’t understand why people still buy canned tomatoes filled with salt chemicals and preservatives. These canned tomatoes cause inflammation in the body and don’t have any of the health benefits found in fresh tomatoes. Looking to loose weight and be healthy? Always always always use fresh tomatoes.
- 1 cup of uncooked quinoa
- ½ lb of shrimp (about 12 shrimps)
- 6 Roma tomatoes
- 2 tb of olive oil
- 2 garlic cloves sliced
- 3 leaves of fresh basil
- 1 tsp of red pepper
- Himalayan salt to taste
- Cook 1 cup of quinoa according to instructions in the package. Remember quinoa should always be soaked and rinsed.
- Place all tomatoes on a pot with water and bring to boil for about 5 minutes or until you see the skin slightly peeled.
- Remove tomatoes from boiling water and let cool.
- Carefully peel skin from each tomato and cut in half vertically to removed seeds from inside.
- Slice tomatoes in ½ inch strips
- On skillet pour the olive oil and sliced garlic cloves. Heat to medium heat.
- A soon as you see the garlic sizzling add the sliced tomatoes.
- Once the tomatoes start to consume (you can see the water from the tomatoes and the oil separating) add the Himalayan salt to taste and the shrimp and let cook for about 5-10 minutes.
- Add the basil and the red pepper and let stand for 5 more minutes.
- Top quinoa with the shrimp and tomato sauce.
- Enjoy!
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