After a very meat-heavy July 4th weekend, I’m looking to make something lighter. This recipe from Northwest Cherries fits the bill – quinoa, shrimp and cherries. Yes, cherries, which are on sale this time of year and oh-so-good for you.
Not only is this dish high in protein and fiber, it’s low in calories and gluten free, too. If you’re doing Weight Watchers, each serving is only 4 POINTS.
Update: I made this dish tonight and it was terrific! I doubled the recipe, substituted jalapeno peppers for the Anaheims (and used half the amount). I also used 2 tablespoons dried parsley instead of 1/2 cup fresh. It was slightly spicy, but not overpoweringly so.
From Northwest Cherries Yield:6 servings Ingredients:
Cherry Quinoa & Shrimp
From Northwest Cherries
- Saute onion and garlic in oil.
- Add broth, quinoa, Anaheim pepper, salt, and ground pepper. Bring mixture to boil, reduce heat, cover and simmer 12 to 18 minutes or until all liquid is absorbed.
- Fluff mixture with a fork and gently stir in cherries, shrimp, and parsley.
- Serve with salsa, if desired.
215 Cal., 13.1 g protein, 5.5 g fat (23% Cal. from fat), 29.5 g carb., 74 mg chol., 3.3 g fiber, 596 mg sodium.
Weight Watchers POINTS = 4
This Mama’s Tips:
- If you don’t have a cherry pitter, you could try using a chopstick or plastic straw to remove the pits. In this recipe, a few torn apart cherries is no big deal. But take my word for it, buy a cherry pitter.
- You can make this vegetarian by using veggie broth instead of chicken broth and substituting tofu for shrimp.
- Check out the Northwest Cherries website for the latest health information about Northwest cherries as well as recipe ideas and tips on freezing, canning and drying cherries.
- You can learn more about cherries at Health Castle’s Food of the Month – Cherries.