Shrimp with Figs, Goat Cheese Quinoa and Balsamic

Makes: 4 Servings   Prep Time: 5 minutes   Cook Time: 30 minutes   Total Time: 35 minutes


  • 1 lb uncooked shrimp
  • 1 cup quinoa
  • 2 cups vegetable stock
  • 6 ounces soft goat cheese
  • 4 cloves garlic, minced
  • 1/2 onion, chopped
  • 1 (4 ounce) package mixed mushrooms, chopped
  • 1 tablespoon olive oil
  • salt and pepper
  • 4 figs cut into chunks
  • splash of white wine
  • balsamic vinegar for drizzling


  1. In a medium saucepan, combine quinoa and vegetable stock.  Bring to a boil over medium-high heat.  Reduce heat, cover, and simmer for about 15 minutes or until stock is absorbed.  Remove quinoa from heat and stir in goat cheese until well combined.  Season with salt and pepper and set aside.
  2. In a large skillet over medium heat add olive oil, onion, garlic, and onions.  Saute until tender, 5-7 minutes.  Add uncooked shrimp and a splash of white wine.  Cook shrimp until cooked through and pink on both sides, about 7 minutes.  Sprinkle with salt and pepper to taste and remove pan from heat.
  3. To serve, split quinoa among 4 bowls and top with shrimp mixture and figs.  Drizzle with balsamic vinegar and serve immediately.