Chipotle Orange Quinoa Blend With Shrimp
Roasted Red Pepper & Basil
Fish / Seafood
  1. 1 package NEAR EAST® Roasted Red Pepper & Basil Quinoa Blend
  2. 1 1/4 cups water
  3. 1/2 cup orange juice
  4. 2 garlic cloves, minced
  5. 1 teaspoon honey
  6. 1 teaspoon olive oil
  7. 1/2 teaspoon minced chipotle pepper in adobo sauce
  8. 1/2 pound raw medium shrimp, peeled and deveined
  9. 1/2 cup frozen corn
  10. 2 tablespoons chopped fresh cilantro
Preparation Instructions
  1. In medium saucepan combine quinoa/brown rice blend, water, orange juice, garlic, honey, olive oil and chipotle pepper; bring to a boil.
  2. Reduce heat to medium-low; add contents of Spice Sack and stir well.
  3. Boil gently for 14-16 minutes until liquid is almost absorbed; stir in shrimp and corn. Cook 1 additional minute.
  4. 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.