*ingredient amounts vary depending on preference
I absolutely LOVE quinoa. Having celiac makes eating grains a bit more tough so quinoa is my go carb of choice. This recipe is super easy and delicious and makes for the perfect healthy dinner. My roommate's friend Taryn was in town from D.C. and cooked this for us one evening. The amount of each ingredient will vary depending on how many people you are cooking for and if you like more or less shrimp or avocado for example. I typically allow for 1/2 cup of dried quinoa per person as a guideline.
The first step is to sauté the shrimp until fully cooked. You can also use frozen shrimp but I prefer to purchase them uncooked and add some salt, pepper and a bit of rosemary for seasoning. While the shrimp is cooking, toast the pine nuts and cook the quinoa using either water or chicken broth as the base. Typically I use 1 part quinoa, 2 parts water or broth, as a guideline for a good consistency.
Toss the quinoa, shrimp, pine nuts, avocado and dried cranberries in a large bowl and season to your liking. Again, as I mentioned before the proportions of ingredients are up to you!
So easy, filling, healthy and scrumptious!! Enjoy!