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Preheat the oven to 450F. Spray the inside and lid of a cast-iron Dutch oven with olive oil. Pour the quinoa into the pot and add the liquid. Stir to make an even layer. In a medium bowl, mix the garlic, thyme, salt, olive oil, and vermouth. Add the shrimp and stir to coat. Pour the entire mixture into the pot. Layer in the tomatoes and the bell pepper slices. Sprinkle with lemon zest and parsley. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Remove the cover and let sit for 2 to 5 minutes before serving to allow the quinoa to fully absorb all the liquid. Calories: 458 Protein: 25g Carbohydrates: 64g Fat: 12g Cholesterol: 84mg Sodium: 218 Fiber: 7g
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Ground New Mexico red — enchilada sauce, carne adovada