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Vegetable-Quinoa Pilaf with Poached Shrimp

Name: Vegetable-Quinoa Pilaf with Poached Shrimp
Prep time: 20 min
Total time: 32 min
Yield: 2 servings, 2-1/4 cups (550 mL) each
Ingredients: 2 Tbsp. <i>Kraft</i> Zesty Italian Dressing , divided; 1 small onion , finely chopped; 1 small carrot , finely chopped; 1-1/4 cup 25%-less-sodium chicken broth; 1/2 cup quinoa , uncooked; 2 cups small broccoli florets; 2 Tbsp. <i>Kraft</i> 100% Parmesan Aged Grated Cheese; 1/2 lb. (225 g) uncooked deveined peeled large shrimp; 1 Tbsp. chopped fresh parsley

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Recipe By Kraft

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Prep Time

20
min.

Total Time

32
min.

Servings

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.

What You Need

2 Tbsp. Kraft Zesty Italian Dressing, divided
1 small onion, finely chopped
1 small carrot, finely chopped
1-1/4 cup 25%-less-sodium chicken broth
1/2 cup quinoa, uncooked
2 cups small broccoli florets
2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
1/2 lb. (225 g) uncooked deveined peeled large shrimp
1 Tbsp. chopped fresh parsley

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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.

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Kitchen Tips
Nutrition

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.

Servings

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

Nutritional Information

Serving Size 2 servings, 2-1/4 cups (550 mL) each
AMOUNT PER SERVING
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.

Vegetable-Quinoa Pilaf with Poached Shrimp

What You Need

Make It

Kitchen Tips

Nutrition

Food Facts

Serving Suggestion

Small Changes Add Up

Servings

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Nutritional Information

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