Full of fresh, summer ingredients straight from the garden or farmer’s market, this pesto quinoa with shrimp makes a light and refreshing entree for any meal!
This week it’s the herbs; specifically, basil. My plant is trying its hardest to go to seed, so it was time to make some pesto. I don’t usually have pine nuts on hand, so I was left to make do with slivered almonds and was just as happy with the result. (Walnuts would be a better substitute, but I’m out of those too. Probably time to restock my pantry with some staples!)
As the pesto was coming together, I began to brainstorm the best way to use the pesto for dinner. What I really wanted was pesto pasta (and a plane ticket to Italy). Instead, I went the healthier route and used some of the fresh produce I had hanging out in the fridge. Substituting quinoa for the pasta, I ended up with a lighter dish that still fixed my craving.
In the time it takes to cook the quinoa, the rest of this dish comes together with minimal effort. Homemade pesto is completely optional, so if you have some already on hand you’re in luck! Sauté the shrimp while the quinoa is cooking, then prep the corn, mushrooms and basil. Toss everything together with pesto and you’re ready to eat!
My favorite part: the fresh sweet corn that gives the entire dish a summery taste. I’m a big fan of corn straight from the cob, but you can quickly blanch the corn for this recipe. Either way, the corn really makes the dish! (If you’re looking for an easy summer dish with sweet corn, try Ina Garten’s corn salad.)
Since Jim is a ketchup addict, the ultimate test for any recipe I make is whether or not he deems ketchup necessary. This one must have been a winner, because the Heinz stayed in the fridge. 😉