1/2 cup quinoa (and enough water to cover)
1 stock cube (I used vegetable)
1 tablespoon butter
1 teaspoon garlic paste or minced garlic
1 tablespoon pesto
Dash of lime Juice
salt and pepper to taste
:: Method ::
Put the quinoa and the stock cube in a saucepan, cover with water, bring to a boil then place top on and simmer for about 20 minutes or until quinoa is cooked.
In the last ten minutes of the quinoa cooking, start the shrimp. Place a frying pan over medium-high heat and stir together butter, pesto, and garlic until butter is melted. Then put shrimp and dash of lime juice in the frying pan and cook for a few minutes until they start to become pink. Turn shrimp over and cook for another few minutes on the other side.
Once the quinoa is done, drain any excess liquid and serve up on a plate. Add shrimp, diced avocado, and salt and pepper to taste. Enjoy!