There’s always something lovely about the way baby spinach can be used on all seasons. Mixing it into salads, and particularly in a quinoa dish, will certainly work well.
This delicious recipe of Pesto quinoa with corn and baby spinach can match very well some broiled shrimp with lemon juice. When you will get a taste of this dish we guarantee you will wish to prepare it all over again and again. When you can also take advantage of some warmer weather and fresh spinach, this recipe is a must for every experienced home master chief. Here you can enjoy our recipe of Pesto Quinoa with baby spinach, corn and shrimp. We are ready to share it with you and let you also enjoy your baby spinach in a delicious quinoa dish.
The Prep time for this recipe is very short, only around five minutes. The cooking time is not long either, at around ten minutes. Therefore, the total time to prepare your delicious Pesto Quinoa with shrimp, corn and baby spinach is just around 15 minutes.
We will explain here the instructions and provide quantities for four serves.
- 3 handfuls of well washed baby spinach
- 1.5 cups of uncooked multi-colored quinoa
- A teaspoon of salt and some ground black pepper
- 2 cups corn
- 4 tablespoons of well-washed basil pesto
- 1/2 cup halved grape tomatoes, halved
- 1 chopped red pepper, chopped
- 1/3 cup pesto
- 3 cups water
- 3 tablespoons lemon juice
- 1 sliced leek
- some shrimps according to your taste
- a cup freshly grated Parmesan cheese
- more Parmesan cheese for topping
- First you have to cook the shrimp and quinoa and corn. For quinoa you may use the instructions on the bag or box. We recommend you to use instead of water some chicken stock in order to add it more flavor. However, in case that you wish to keep this dish a vegetarian one, you may just choose to go with vegetable stock or just water.
- Once you cook your quinoa well done, you have to turn the heat to medium and then add salt, pesto and spinach. At the end add the Parmesan cheese and start to stir in order to combine the composition well. Heat until pesto is evenly distributed and the spinach has wilted, as well as having the Parmesan cheese well melted.
- Add water and quinoa to a medium pot and heat to the point of bringing it to a boil.
- Meanwhile, saute leeks and red pepper in a bit of olive oil. Add corn and heat through and add the cooked quinoa, lemon juice and pesto, mixing thoroughly.
- Toss in spinach and tomatoes. You may add some extra Parmesan cheese, according to your taste, and serve.