- 1 cup couscous
- 4 cloves garlic, minced
- 1/3 cup olive oil, divided
- 3/4 onion, chopped
- 1 zucchini, chopped
- 2 cups broccoli florets
- 2 ears corn (removed from husks) or 1 cup of frozen corn
- 1 large tomato
- Pinch of red pepper flakes
- Pinch of cayenne
- 8 ounces feta cheese, crumbled (optional)
- 1/4 cup parsley, chopped
- Pinch of dried oregano
- 2 tablespoons butter
- 1/2 pound shrimp, cooked, peeled, deveined
- Handful of scallions, chopped
Cook quinoa as directed on package, but add 2 cloves of garlic minced in water while cooking and a pinch of red pepper flakes, salt and pepper.
In a large skillet over medium heat, add 2 teaspoons olive oil. Sauté the remaining garlic, onion, zucchini, pepper, corn, salt and pepper and sauté for 4-5 minutes or until slightly soft. Add the cooked quinoa, tomato, red pepper flakes, cayenne, feta (if using), parsley and oregano to the pan. Stir well. Cook over low heat for 5 minutes.
In a frying pan over medium to high heat, melt butter, add shrimp, salt and pepper. Heat through for 1-2 minutes.
Add the shrimp to the quinoa dish. Pour the remaining olive oil into the pan; stir well. Pour the mixture in a large serving dish and sprinkle the scallions over the top for garnish. Serve immediately.