Mediterranean Quinoa And Shrimp

• 1 C. QUINOA
• 2 C. WATER
• 1 1/2 LB. RAW JUMBO (21-25) SHRIMP
• (PEELED AND DEVEINED AND CUT IN HALF)
• 12 OZ. JAR ARTICHOKE HEARTS, DRAINED
• 2 OZ. DRIED PORCHINI MUSHROOMS,
• (RECONSTITED WITH C. BOILING WATER)
• 1 SM. ONION CHOPPED
• 1 C. GRAPE TOMATOES
• 1 BUNCH PURPLE CURLY KALE-CHOPPED
• 1/2 C. TAHINI
• 1/3 C. + 2 T. OLIVE OIL (SEPARATED)
• 3 LEMONS--JUICED
• 4 GARLIC CLOVES-MINCED FINE
• 1 1/2 T. SOY SAUCE
• 1 C. PORCINI MUSHROOM WATER
• (FROM RECONSTITUTION ABOVE)
• 1/2 t. RED PEPPER FLAKES (OR TO TASTE)
• 1 C. PARSLEY LEAVES

1. RINCE QUINOA, ADD TO A 2 QT. POT PAN, ADD WATER AND BRING TO A BOIL, REDUCE TO A SIMMER, COVER AND COOK 15-20 MINUTES OR UNTIL WATER IS ABSORBED, LET SIT 5 MINUTES AND FLUFF. ADD ANOTHER CUP OF BOILING WATER TO THE MUSHROOMS, LET SIT. (RESERVE THE WATER)
2. MEANWHILE, PREPARE THE SAUCE:
3. COMBINE TAHINI, 1/3 C. OLIVE OIL, LEMON JUICE & SOY SAUCE AND PORCINI WATER IN A FOOD PROCESSOR, SET ASIDE.
4. ADD 2 T. OLIVE OIL TO LARGE SKILLET, ADD ONIONS, COOK 5 MINUTES, ADD KALE, COVER AND COOK ANOTHER 3 MINUTES, ADD THE SHRIMP, GARLIC, ARTICHOKES AND TOMATOES THEN COOK UNTIL SHRIMP IS NO LONGER OPAQUE (3 MINUTES), FOLD IN QUINOA AND SAUCE.
5. SERVE IMMEDIATELY, SPRINKLED WITH FRESH CHOPPED PARSLEY.
6. ENJOY!

quinoa, water, jumbo, hearts, mushrooms, reconstited, onion, grape tomatoes, tahini, lemons, garlic, soy sauce, porcini mushroom water, red pepper, parsley leaves

Taken from www.epicurious.com/recipes/member/views/mediterranean-quinoa-and-shrimp-52803991 (may not work)