Quinoa with Spice-Roasted Shrimp and Pistou

• 1/2 pound medium shrimp, shelled and deveined
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon fennel seeds, chopped
• 1/4 teaspoon dried thyme
• 1/4 cup canola oil
• Salt and freshly ground pepper
• 1/4 cup (packed) basil leaves
• 2 tablespoons flat-leaf parsley
• 1 tablespoon fresh rosemary leaves
• 1 1/2 teaspoons fresh thyme leaves
• 1 garlic clove, smashed
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1 1/2 cups quinoa, rinsed
• 2 1/4 cups water

1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated.
2. Let stand at room temperature for 30 minutes.
3. Meanwhile, preheat the oven to 425.
4. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese.
5. Add 2 tablespoons of the oil; puree until smooth.
6. Season with salt and pepper.
7. In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil.
8. Season lightly with salt and bring to a boil.
9. Cover and simmer over low heat until the quinoa is tender, about 15 minutes.
10. Let stand for 5 minutes.
11. Transfer to a bowl; keep warm.
12. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink.
13. Cut the shrimp into thirds and add to the quinoa with the pistou.
14. Toss well, season with salt and pepper and serve.

shrimp, garlic, onion powder, paprika, oregano, fennel seeds, thyme, canola oil, salt, basil, flatleaf parsley, rosemary, thyme, garlic, cheese, quinoa, water

Taken from www.foodandwine.com/recipes/quinoa-spice-roasted-shrimp-and-pistou (may not work)