SHRIMP AND QUINOA MOQUECA
Yield Portion Size
24 portions
()
6 cups |
Yellow onion, small dice
|
1/4 cup |
Olive oil
|
4-1/2 cups |
Sweet bell pepper (red, yellow, green), small dice
|
12 cups | |
6 tbsp |
Paprika
|
1-1/2 tsp |
Red pepper flakes
|
3 tbsp |
Kosher salt
|
6 lbs |
Shrimp, 21-25 count, peeled and deveined (6 lb = approx. 144 each)
|
3/4 cup |
Lime juice, fresh
|
1-1/2 cups |
Cilantro leaves, fresh
|
6 cups |
Coconut milk
|
6 cups |
Quinoa, cooked
|
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 178 mg | 18% |
Carbohydrate | 28 g | 9% |
Cholesterol | 177 mg | 59% |
Iron | 6 mg | 34% |
Potassium | 432 mg | 0% |
Calories | 365 kcal | 18% |
Sodium | 1616 mg | 67% |
Protein | 27 g | 55% |
Polyunsaturated Fat | 1 g | 3% |
Saturated Fat | 11 g | 55% |
Dietary Fiber | 5 g | 20% |
Vitamin C | 75 mg | 125% |
Vitamin A | 2232 iu | 45% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a stock pot, saute onions in olive oil. Add peppers, stewed tomatoes, paprika, red pepper flakes and salt. Bring to a boil; reduce heat, cover and simmer for 5 minutes.
-
Step 2
Add shrimp, lime juice, cilantro and coconut milk. Cover and simmer for 10 minutes until shrimp are pink
-
Step 3
To Make One Serving: Add 1/4 cup of cooked quinoa to a bowl and top with 1-3/4 cups of stew.
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