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  1. Vegetable-Quinoa Pilaf with Poached Shrimp

Vegetable-Quinoa Pilaf with Poached Shrimp

00:32:00 2 servings, 2-1/4 cups (550 mL) each
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2 servings, 2-1/4 cups (550 mL) each

This quinoa pilaf recipe is loaded with veggies and flavoured with a touch of Parmesan. Topped with lightly dressed poached shrimp, this dinner for two is a colourful and delicious recipe to tickle your taste buds.

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Make It

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  • Heat 1 Tbsp. dressing in large saucepan on medium heat. Add onions and carrots; cook 4 to 6 min. or until softened, stirring frequently. Stir in broth; bring to boil.
  • Add quinoa; stir. Cover; simmer on medium-low heat 10 to 12 min. or until tender. Stir in broccoli; cook 2 to 4 min. or until crisp-tender.
  • Meanwhile, add shrimp to large saucepan of boiling water; cover. Simmer on medium-low heat 2 to 4 min. or until shrimp turn pink.
  • Drain shrimp; place in medium bowl. Add parsley and remaining dressing; mix lightly. Serve spooned over quinoa mixture.

Food Facts

Cooking shrimp requires gentle heat. Cook them on a very gentle simmer just until they turn bright pink and the tails curl. Overcooked shrimp are rubbery so drain them as soon as they’re done.

Serving Suggestion

Serve with lemon wedges.

Small Changes Add Up

Think protein and iron only come from meat? Think again! The shrimp and quinoa in this recipe make it an excellent source of protein and iron.


  • 2 servings, 2-1/4 cups (550 mL) each

Nutritional Information

Serving Size 2 servings, 2-1/4 cups (550 mL) each
Calories 370
% Daily Value
Total fat 9g
Saturated fat 2g
Cholesterol 175mg
Sodium 870mg
Carbohydrate 39g
Dietary fibre 7g
Sugars 4g
Protein 34g
Vitamin A 70 %DV
Vitamin C 130 %DV
Calcium 20 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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