Ingredients
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1
package NEAR EAST® Roasted Red Pepper & Basil Quinoa Blend
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1 1/4
cups water
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1/2
cup orange juice
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2
garlic cloves, minced
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1
teaspoon honey
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1
teaspoon olive oil
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1/2
teaspoon minced chipotle pepper in adobo sauce
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1/2
pound raw medium shrimp, peeled and deveined
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1/2
cup frozen corn
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2
tablespoons chopped fresh cilantro
Preparation Instructions
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In medium saucepan combine quinoa/brown rice blend, water, orange juice, garlic, honey, olive oil and chipotle pepper; bring to a boil.
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Reduce heat to medium-low; add contents of Spice Sack and stir well.
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Boil gently for 14-16 minutes until liquid is almost absorbed; stir in shrimp and corn. Cook 1 additional minute.
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Remove from heat; cover and let stand 5 minutes or until shrimp are opaque and fully cooked. Stir in cilantro and fluff with fork before serving.
About 3 (1-cup) servings
10 Minutes
25 Minutes
Cooking Notes
Chipotle peppers in adobo sauce can be found in the Hispanic foods section of the grocery store.