Plated
Tomato-Poached Shrimp with Feta, Pine Nuts, and Quinoa
<p>Chef Liz is bringing the flavors of Mykonos to your table with this saucy, Greek-inspired shrimp dish. Shrimp is poached in a blend of fire-roasted tomatoes, coriander, and cumin so that it gently cooks while absorbing tons of flavor. It's spooned over a bed of quinoa studded with spinach, fresh cilantro and mint, and crunchy pine nuts, then garnished with feta cheese for salty-creamy finish.</p>
See this content immediately after install