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Southwestern Shrimp Quinoa Recipe

Deborah, Taste and Tell
  • 45 minutes
  • Serves 6

INGREDIENTS

2 tbsp

extra-virgin olive oil, divided

1/2 cup

chopped onion

2 cups

uncooked quinoa, rinsed

4 cups

chicken broth

1 lb

large shrimp, deveined and peeled

2 tbsp

Old El Paso Taco Seasoning

1 can

Old El Paso Enchilada Sauce

1 can

black beans, drained and rinsed

1/2 cup

crumbled cotija cheese

sliced green onions, diced avocados and cilantro, for serving