Shrimp Mole Over Quinoa

Mole sauce is a traditional Mexican sauce made with chocolate and chili-- how can you go wrong? Usually it's served over chicken and rice, but try it with some grilled jumbo shrimp and quinoa for a nice change of pace.


1 cup quinoa
1 tsp. canola oil
1 1/2 cups low-sodium seafood or vegetable broth
1/2 cup white wine
1 tbsp. olive oil
2 stemmed, dried seeded ancho Chile
1 cup low-fat chicken broth
1 medium baked corn tortilla
1 onion, diced
2 cloves garlic, minced
1/3 cup natural peanut butter
1 tsp cumin
Pinch of cinnamon
5 oz. dark chocolate, grated
Nonstick cooking spray
1 lb. jumbo shrimp, shelled, deveined, thawed
1 tsp. oregano
1/2 tsp onion salt
salt & pepper to taste


Place your quinoa in a fine-mesh sieve and rinse it under cold water. Shake off excess moisture.

Place a skillet on low heat and add the canola oil. Toss in the quinoa and toast it for a few minutes by stirring continuously. This should take about 5 to 7 minutes on low heat.

When it begins to get golden-brown and have a nutty smell, stir in the fish or vegetable broth and the white wine.

Cover and let the mixture simmer for 15 minutes, then remove the pot from heat but leave it covered until you're ready to plate your dish.

While the quinoa is simmering, put another skillet on the heat. Add the chilies and 1 tbsp. of olive oil to the pan and stir frequently on medium-low heat for about 4 or 5 minutes.

Break up the tortilla and toss it into a blender. Add the chilies.

Put another tsp. of olive oil into the pan and add onions. Cook for about 4 minutes, until soft and translucent. Add the garlic and cook, stirring constantly, for 2 more minutes.

Add the onion and garlic mixture to the blender. Add the peanut butter, chicken broth, cumin and cinnamon. Blend all ingredients until smooth.

Taste the sauce and add salt and pepper to taste. Return it to the pan on medium heat and let it simmer for 10 minutes.

Reduce the heat to low and add grated chocolate. Cover the sauce and simmer for another 10 minutes, then remove from heat and set aside.

When your quinoa and mole are ready, start your shrimp. They cook fast so you don't want to start them earlier. Put the oven on broil and spray a pan with non-stick cooking spray.

Sprinkle the shrimp with oregano, onion salt and remaining olive oil. Toss to coat.

Lay the shrimp in a single layer on the tray, leaving space between each shrimp. Broil about 2-3 minutes. Pull the tray out and turn the shrimp over quickly with tongs, and put under the broiler again for
another 1 to 2 minutes, until opaque.

Fluff the quinoa with a fork and spoon about 1/2 cup on a dish. Add some shrimp, and serve mole sauce poured over the top or on the side.

Photo: Fulll Fit Sure