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Warm up to winter goodness

As bone-deep cold as it is just now in much of the US and many other places where you might be reading this, it’s the perfect time to serve up a hearty, warming dinner filled with the nourishment of quinoa. How about a delicious shrimp and quinoa parihuela? This Peruvian-born recipe makes a great way to keep good health glowing whenever there’s snow on the ground, a polar chill in the air and a hungry family at the table. It comes with a big thanks for sharing to our friends at the Zen of Slow Cooking — check out all their tasty ideas for eating well at

Shrimp and Quinoa Parihuela
Prep Time 15 minutes
Cooking Time 4 hours on High
Servings 6
3 tbsp olive oil
2 cups, 1 large onion, chopped
1 ½ cups, 3 sticks celery, sliced
1 cup, 2 medium carrots, diced
4 cloves garlic, crushed
4 large dried amarillo peppers or 4 dried Pasilla peppers from Mexico, stalks cut off
2 tsp amarillo powder or 1 tsp ground chipotle
2 tbsp dried Panca powder (if available)
2 tbsp tomato paste
½ cup red wine
1 tbsp lemon juice
8 cups fish broth, vegetable or chicken can be used instead if desired
2 cups quinoa
3 large shrimp per person or *6 pieces of skinless, boneless salmon
chopped cilantro to garnish
Heat the olive oil in a skillet and add the onions, celery, carrot and garlic. Saute on a medium heat for 3 minutes until they begin to turn translucent. Add the peppers and transfer to your slow cooker.
Add the shrimp 30 minutes before the end of the cooking time, replace the lid. * If using salmon you should add the pieces 1 hour from the end. Serve in a bowl topped with chopped cilantro and season with salt and pepper.