Quinoa with Spice-Roasted Shrimp with Pistou

Pistou is French for Pesto.  This is a super easy, delicious recipe that is sure to impress your guests!

Ingredients:

1/2 lb medium shrimp, shelled and deveined

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp dried oregano, crumbled

1/2 tsp fennel seeds, chopped

1/4 tsp dried thyme

1/4 cup canola oil

salt and freshly ground pepper

1/4 cup packed basil leaves

2 tbs flat-leaf parsley

1 tbs fresh rosemary

1 1/2 tsp fresh thyme

1 garlic clove, smashed

2 tbs finely grated Parmigiano-Reggiano

1 1/2 cups quinoa

2 1/4 cups water

Directions: 

In a plastic bag, toss the shrimp with the first 6 ingredients, 1 tbs of the oil and 1/2 tsp of salt and pepper.  Let stand at room temperature for 30 minutes.  

Preheat the oven to 425.  In a food processor, pulse the basil, parsley, rosemary, thyme, garlic and cheese.  Add 2 tbs of oil; puree.  Season with salt and pepper. This is the pistou

In a saucepan, combine the quinoa, water and the remaining 1 tbs of oil.  Season l with salt and bring to a boil.  Cover and simmer over low until the quinoa is ready, about 15 mins. 

On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink.  Cut the shrimp into thirds and add to the quinoa with the pistou.  Toss well and serve.