Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.
Bring the flavors of Mykonos to your table with this saucy, Greek-inspired dish. We don’t know what we love more about this recipe, that it packs a ton of flavor (think fire-roasted tomatoes, coriander, cumin, and salty, creamy feta), comes together in under 35 minutes, or only requires two pots for cooking. We’ll let you be the judge.
1 cup quinoa
¼ ounce mint
¼ ounce parsley
4 ounces baby spinach
1 yellow onion 2 cloves garlic
1¼ pounds shrimp
¼ teaspoon ground coriander
¼ teaspoon ground cumin
3 tablespoons tomato paste
2 14.5-ounce cans fire-roasted tomatoes
3 tablespoons unsalted butter
¼ cup pine nuts, divided
2 ounces crumbled feta cheese
1. In a medium pot, combine quinoa, 2 cups water, and ½ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until Step 5.
2. While quinoa cooks, rinse all produce. Roughly chop mint and parsley leaves, discarding stems. Pat spinach dry with paper towel. Peel onion, halve, and thinly slice. Mince garlic. Pat shrimp dry with paper towel and season with ¾ teaspoon salt and pepper as desired.
3. Heat 1 tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add onion and cook until softened, about 5 minutes. Add spice mix, tomato paste, and garlic. Cook until fragrant, 1 minute. Add fire-roasted tomatoes and ⅔ cup water and simmer until slightly reduced, about 5 minutes more. Season with ¾ teaspoon salt and pepper as desired.
4. Add shrimp to pan with tomato sauce, still over medium-high heat. Cook, stirring occasionally, until opaque and cooked through, 4–6 minutes more. Remove pan from heat and set aside.
5. To pot with cooked quinoa, still off heat, add butter, spinach, half of pine nuts, and half of herbs. Stir to combine and wilt spinach slightly, about 1 minute.
6. Divide spinach quinoa among roomy serving bowls, then spoon over tomato poached shrimp. Top with feta, remaining herbs, and remaining pine nuts.
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