Are you looking for a dairy free and gluten free take on risotto? Throw this tasty dish in the slow cooker and enjoy!
Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.
Spread quinoa in the bottom of a skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, till the moisture is gone.
Continue to cook the quinoa over medium heat, stirring frequently, for 10-15 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.
Pour quinoa into saucepan along with 2 cups of water. Bring to a boil, then reduce to a simmer and cover the pan.
Cook quinoa for 10-15 minutes until tender, but not mushy. Stir and let cool to room temperature.
Bring 3 cups of water to a boil. Whisk in the lobster base and set aside.
In a nonstick skillet over medium-low heat, sauté the onions until tender, about 5 minutes. Add the garlic and cook for 1 more minute, stirring. Transfer to the slow cooker and add the artichoke hearts, and black pepper. Stir in the lobster broth. Cover and cook on high for 3 hours, or until the liquid is just about all absorbed.
About 15 minutes before serving, stir in the shrimp. Cover and continue to cook on high for another 10 minutes, or until shrimp are opaque. Add the lemon zest, quinoa, and fold in the baby spinach, stirring until it’s wilted. Season to taste with salt and pepper. Divide among serving bowls and serve immediately.
*In place of water and Lobster Base, you can use 3 cups of seafood or chicken broth
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