Rosemary and Olive Oil Quinoa with Shrimp

Rosemary and Olive Oil Quinoa with Shrimp

Serves 4

1 box Rosemary and Olive Oil Quinoa

2 cups chicken broth

3 scallions, sliced thinly on the angle

1 package large frozen shrimp

2 peppers, any color sliced into strips

1 container button mushrooms

1 Tbs. Olive Oil

1 tsp. seafood seasoning (I used Chesapeake Bay Seafood Seasonings by Penzyes)

Directions: Preheat oven to low broil.  Follow directions for the box of quinoa use the chicken broth instead of water for more flavor. When the quinoa is sitting for the last five minutes add the scallions and cover as you wait for it to finish cooking. After you start the quinoa, line a sheet pan with foil. In a large bowl mix shrimp, peppers, mushrooms, olive oil and seasonings then dump ingredients onto the pan. Broil the shrimp and veggies while the quinoa cooks. The shrimp and veggies can be removed from the oven about 3 minutes before the quinoa is finished setting. I served the shrimp mix on top of the quinoa. It was very filling and delicious!!!