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
A healthy and filling Pescatarian dinner or lunch.
Recipe is exclusively written by Gourmetmarichef
- 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
- 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.