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Ingredients

• 1/2 pound  medium shrimp, shelled and deveined
• 1/2 teaspoon  garlic powder
• 1/2 teaspoon  onion powder
• 1/2 teaspoon  smoked paprika
• 1/2 teaspoon  dried oregano, crumbled
• 1/2 teaspoon  fennel seeds, chopped
• 1/4 teaspoon  dried thyme
• 1/4 cup  canola oil
•   Salt and freshly ground pepper
• 1/4 cup  basil leaves (packed)
• 2 tablespoons  flat-leaf parsley
• 1 tablespoon  fresh rosemary leaves
• 1 1/2 teaspoons  fresh thyme leaves
• 1   garlic clove, smashed
• 2 tablespoons  freshly grated Parmigiano-Reggiano cheese
• 1 1/2 cups  quinoa, rinsed
• 2 1/4 cups  water

Description

Chef John Currence Coats Shrimp With A Potent Mix Of Fennel Seeds, Dried Oregano And Garlic And Onion Powders. He Flavors The Quinoa With A Vibrant, Pesto-like Pistou, Made With A Judicious Amount Of Oil.

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