Ingredients
1 C. QUINOA
2 C. WATER
1 ½ LB. RAW JUMBO (21-25) SHRIMP
(PEELED AND DEVEINED AND CUT IN HALF)
12 OZ. JAR ARTICHOKE HEARTS, DRAINED
2 OZ. DRIED PORCHINI MUSHROOMS,
(RECONSTITED WITH C. BOILING WATER)
1 SM. ONION CHOPPED
1 C. GRAPE TOMATOES
1 BUNCH PURPLE CURLY KALE-CHOPPED
1/2 C. TAHINI
1/3 C. + 2 T. OLIVE OIL (SEPARATED)
3 LEMONS–JUICED
4 GARLIC CLOVES-MINCED FINE
1 ½ T. SOY SAUCE
1 C. PORCINI MUSHROOM WATER
(FROM RECONSTITUTION ABOVE)
½ t. RED PEPPER FLAKES (OR TO TASTE)
1 C. PARSLEY LEAVES
Preparation
RINCE QUINOA, ADD TO A 2 QT. POT PAN, ADD WATER AND BRING TO A BOIL, REDUCE TO A SIMMER, COVER AND COOK 15-20 MINUTES OR UNTIL WATER IS ABSORBED, LET SIT 5 MINUTES AND FLUFF. ADD ANOTHER CUP OF BOILING WATER TO THE MUSHROOMS, LET SIT. (RESERVE THE WATER)
MEANWHILE, PREPARE THE SAUCE:
COMBINE TAHINI, 1/3 C. OLIVE OIL, LEMON JUICE & SOY SAUCE AND PORCINI WATER IN A FOOD PROCESSOR, SET ASIDE.
ADD 2 T. OLIVE OIL TO LARGE SKILLET, ADD ONIONS, COOK 5 MINUTES, ADD KALE, COVER AND COOK ANOTHER 3 MINUTES, ADD THE SHRIMP, GARLIC, ARTICHOKES AND TOMATOES THEN COOK UNTIL SHRIMP IS NO LONGER OPAQUE (3 MINUTES), FOLD IN QUINOA AND SAUCE.
SERVE IMMEDIATELY, SPRINKLED WITH FRESH CHOPPED PARSLEY.
ENJOY!
