This was an amazing dish! Even my meat and potatoes guy loved it. Perfect dish for Good Friday.
I was craving shrimp recently when I came across this recipe in Food and Wine Magazine. The green-hued, herb-flecked quinoa stopped me in my tracks, and I knew I had to make this ASAP. If you haven’t had quinoa before, you will find that it is a great, healthier replacement for rice in many recipes. Hailed as probably the best plant-based source of protein, it has a delicate nutty flavor that pairs nicely with just about anything.
It was such a hit in my house that I have made it a few times since, and it will definitely be in regular rotation. Pistou is easy to make and freezes well, so you can make a big batch of it, pop it in the freezer, and then take it out when you are ready to use it. I also used a nice smokey pimenton (from World Spice here in Seattle) in…
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