This is one of my absolute favorite comfort meals. The original recipe calls for rice, but the quinoa is just as delicious WITH added health benefits!
Begin with 1.5-2lbs fresh shrimp, peeled and deveined.
To make the perfect quinoa every time, combine 1 part quinoa to 2 parts chicken broth and bring to a boil. Cover, reduce your heat to low and simmer for 25 minutes (don’t take the lid off!). This recipe uses 1 cup dried quinoa/2 cups broth.
Now add in a pint of sliced mushrooms with 4 cloves minced garlic and a tablespoon of lemon juice and sauté for 5 more minutes (you can also add okra here but my husband isn’t a huge fan). I forgot about my mushrooms, so I sautéed them separately, oops!
Finally, stir in a can of Cream of Shrimp soup, half a cup of white wine, 1 tablespoon soy sauce, 1/2 teaspoon of cayenne pepper, and your cooked quinoa. Transfer to a baking dish and top with shredded parmesan. Bake at 350 for 20 minutes. I serve this with a mixed green salad. Enjoy!