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Ingredients45 m servings 2776 cals
Original recipe yields 3 servings
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. If all water has not been absorbed, drain.
- Heat oil in a large pot. Add carrots, celery, and onion; cook and stir until vegetables soften and onions begin to turn translucent, 3 to 5 minutes. Add chickpeas with liquid and cooked quinoa. Stir in jalapeno pepper. Add tomato sauce, salt, and nutritional yeast; stir to combine.
- Slowly pour in 2 cups boiling water; add ditalini. Continue to stir; add more water only if needed. Cook until ditalini are al dente, 9 to 10 minutes. Mixture should have a stew-like consistency. Add shrimp; cook and stir until shrimp are heated through, 1 more minute.
- Divide among serving bowls; top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.
Per Serving: 2776 calories; 38.5 g fat; 123.1 g carbohydrates; 460 g protein; 4033 mg cholesterol; 6210 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was good. Not so great 3 days in a row though! lol I like this recipe. Can be hard to find the yeast, so we used parmesan cheese. Worked well! You hardly even notice the quinoa, which...