Shrimp & Red Quinoa Casserole

Shrimp & Red Quinoa Casserole

Happy Monday guys! The recipe of the day is here – Shrimp & Red Quinoa Casserole, ready in 30 minutes, more or less, very filling and nutritious. This is the ultimate comfort dish for me and the fact that is so easy to prepare makes it perfect, especially on a gloomy and rainy day like today. Seriously, you can mix this goodness up in minutes. Oh, I forgot to mention, there are some chopped pancetta pieces hidden for extra flavour. What could be more comforting and tasty than succulent shrimp and pancetta in aromatic bowl with nutty red quinoa and a mix of vegetables. 🙂 Serve it on its own or with some delicious bread to dip in.

Shrimp & Red Quinoa Casserole

It may look like one of those slow cooked dishes that take a long long time to cook but this one is really quick to make. And it’s so heart-warming! I had it with lots of spicy sauce and it was just divine. It’s actually a lot like shrimp gumbo soup. I added red quinoa which went really well with the shrimp. Of course, you can use just regular quinoa. I only had red in my kitchen cupboard but to be honest I somehow prefer it to the regular. There is just a slight taste difference. The red one tastes nuttier and has hot more flavour, I think. But mixed with all the vegetables, shrimp and pancetta it all was bursting with flavour.

Here’s what you need for the Shrimp & Red Quinoa Casserole.

Shrimp & Red Quinoa Casserole
Prep time:
Cook time:
Total time:
Serves: 35
Ingredients
  • 200g shrimp
  • 100g Pancetta, chopped
  • 150g red quinoa
  • 1/2 onion, chopped
  • 1 carrot, chopped
  • 1 red pepper, chopped
  • 2 celery stalks, chopped
  • 1tbsp paprika
  • 1tbsp Garam Masala
  • 2 bay leaves
  • 2tbsp olive oil
  • salt and pepper
  • sour cream to serve
  • fresh coriander to serve
Instructions
  1. Heat a pan with the olive oil and sweat the vegetables for a few minutes. Throw in the Pancetta pieces too. Add some water to cover them and simmer for about 15 minutes.
  2. Add the shrimp and quinoa. Season the casserole with the spices and leave on the hob for another 15 minutes. Add more water, if necessary.
  3. Remove from the hop and serve with some fresh coriander and some sour cream.

 

Shrimp & Red Quinoa Casserole

One of the most important part in this dish are the spices. I used paprika and Garam Masala. I really love the last one, it definitely makes such a different in flavor and make your taste buds warm and happy. 🙂 If you can’t find it in your local shop, you can simply mix it up. It’s a combination of cumin, coriander, cardamom, cloves, cinnamon, nutmeg and black pepper. It adds a heat to your dishes that is so necessary in the winter days. 🙂

Shrimp & Red Quinoa Casserole

Tip: If you can handle the heat, I suggest, serve this lovely dish with some peppery hot sauce. I didn’t add any in the casserole because of the kids but I had lots of it in my own bowl. Finish it of with a bit of sour cream and fresh coriander leaves, if wished. 

Shrimp & Red Quinoa Casserole

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