Ingredients
1 tablespoon olive oil
2 teaspoons garlic, minced
1 shallot, finely diced
1/2 cup sun-dried tomatoes
1/2 cup vegetable stock or water
1/8 cup fresh lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon freshly ground pepper
1/2 cup quinoa
1 pound shrimp, peeled and deveined
1 head of fennel (sweet anise), cut into 1cm slices then into 2 -3 cm pieces.
1/2 cup green peas, fresh or frozen
sea salt, to taste
ground pepper, to taste
Method
In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes. Add the sun-dried tomatoes, and continue to sauté for 1 more minute. Add the sliced fennel, vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil. Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes. Add the peas on top of the shrimp and simmer for 3 more minutes. Season to taste with the salt and pepper.
This was adapted from the Wholefoods Market cookbook recipe Warm Quinoa salad with shrimp and asparagus