Ingredients
1 ½ lbs of shrimp, cleaned and deveined
1 lb. of catfish, cut into 1 inch pieces
2 cups of Quinoa, rinsed well
4 cups of homemade veggie stock
1 medium zucchini, spiraled and diced
1 parsnip, diced
4 shallots, minced
1 red bell pepper, diced
4 cloves of garlic, minced – divided
1 jalapeno, minced
6 tablespoons of earth balance
Handful of Italian parsley, chopped and stems removed
1 lemon, zested and juiced
1 teaspoons smoked paprika
1 teaspoon of cayenne pepper
Avocado oil
Salt and Pepper to taste
Directions
In a large deep skillet over medium high heat, drizzle some oil and sauté shallots, bell pepper and parsnips and until tender. Now add half the garlic, jalapeno and quinoa and sauté for another 1 to 2 minutes. Next add the lemon zest, catfish and veggie stock, bring to boil, reduce heat and simmer until quinoa is tender.
While quinoa is simmering, place earth balance in another skillet, over low heat and melt, whisk in the lemon juice, paprika, cayenne and garlic. Now add shrimp and sauté until done about 4 to 5 minutes, remove from heat.
Once quinoa is done transfer to a serving dish and toss in the zucchini and top with the shrimp and the garlic lemon sauce, garnish with parsley – Enjoy