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Persian Shrimp Rice with Quinoa

A vibrant and healthy dish combining succulent shrimp, fragrant saffron, and textured quinoa, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Persian
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinse under cold water
  • 1 pound shrimp, peeled and deveined Fresh or frozen
  • 1 medium onion, chopped
  • 2 cloves garlic, minced Toasting enhances flavor
  • 1/4 teaspoon saffron threads Gives the dish its unique flavor
  • 2 cups vegetable broth or water Low-sodium for a lighter option
  • 1/4 cup fresh parsley, chopped For garnish
  • 1/4 cup fresh dill, chopped For garnish
  • 2 tablespoons olive oil For sautéing
  • to taste salt and pepper
  • 1 lemon wedges For serving

Method
 

Preparing the Quinoa
  1. Rinse the quinoa under cold water and drain.
  2. In a pot, bring vegetable broth or water to a boil.
  3. Add quinoa and saffron, reduce heat to low, cover, and simmer for 15 minutes.
Cooking the Shrimp
  1. In a skillet, heat olive oil over medium heat.
  2. Add onion and garlic, sauté until translucent.
  3. Add shrimp to the skillet, season with salt and pepper, and cook until the shrimp are pink and opaque, about 5 minutes.
Combining and Serving
  1. Stir in the cooked quinoa, parsley, and dill. Mix well and heat through.
  2. Serve with lemon wedges on the side.

Notes

Leftovers can be stored in the fridge for up to 3 days. Reheat in the microwave or on the stove. This dish can be made a day in advance.