Wild Caught Organic Shrimp with Farro and Quinoa

There are still a few remaining plants from ancient civilizations that we are enjoying today. Farro, Italian for “ancient wheat grain” has origins in Mesopotamia and hasn’t changed a bit in thousands of years. It is a healthy alternative to refined grains and is packed with healthy nutrition, 5 benefits of Farro

Quinoa is technically also an “ancient grain” but does not contain gluten because it is a seed. It contains healthy nutrients and is a great source of protein, 8 Quinoa nutrition facts

My inspiration for this recipe came from the healthy salad bar in my local grocery store. I spotted a Vegan side dish that was a healthy, light accompaniment for the cafe customers. My adapted version adds in Shrimp and Quinoa with a lemony dressing repurposing it into a heartier, nutritious and delicious Pescatarian lunch, or light dinner. (Feel free to leave out the shrimp to serve it Vegan.)

This meal will be a great addition to your menu planning during religious fasting meals and traditionally fish based meal days such as Christmas Eve and Lent. I suggest to keep a bit extra for a quick lunchbox meal that will have everyone at work hoping you will swap or at the very least share a bit.

Wild Caught Organic Shrimp with Farro and Quinoa

Servings: 3
Time: 1 hour
Difficulty: easy
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A healthy and filling Pescatarian dinner or lunch.

Recipe is exclusively written by Gourmetmarichef

Ingredients

1 lb. Wild caught cooked shrimp dried with a paper towel
2 chopped garlic cloves
1 tbsp. Canola oil
salt and pepper to taste
5 fresh basil leaves cut up
1 c. cooked organic pearled Farro (according to package directions)
1 c. cooked organic quinoa
1 small red pepper washed and finely chopped
1 small red onion finely chopped
1 lemon juiced and 1 lemon cut up
¼ c. extra virgin olive oil

Directions

Saute the chopped garlic in the Canola oil for less than a minute over low heat.
Gently add in the shrimp, basil and salt and pepper.
Toss for 3-5 minutes.
Remove the pan and allow the shrimp to cool.
Skewer the shrimp and place on the side.
Place the Farro, Quinoa, chopped red pepper, and chopped red onion in a large bowl. Season with 5-6 spins of a salt and pepper grinder.
Mix up the dressing in a measuring cup with a fork or small whisk: EVVO, lemon juice and salt and pepper to taste.
Pour over the Quinoa and Farro and blend together until it is absorbed.
Serve with lemon wedges and additional basil leaves for garnish.