Shrimp and Veggie Quinoa

Last night, I needed a quick meal that I could make and eat between tutoring sessions. Since its about time for a big grocery run, my cupboards were a bit bare and I was not feeling like an 'easy' meal like mac & cheese, so I started pulling stuff out of the fridge and envisioning how I could combine what I had into a meal. What I ended up with was impressively gourmet, considering that it came together from nothing in about 20 minutes. I didn't take any pictures, because I was in a time crunch (and hungry!) but I should have-- it was very rich and colourful.

Shrimp and Veggie Quinoa

Ingredients:
1 package frozen cooked, peeled, deveined shrimp- thawed in cold water and drained
2 Tbsp butter
1 medium onion, coarsely chopped
1 red bell pepper, cut into 1" pieces
1-2 stalks celery (with leaves), coarsely chopped
about 2 cups broccoli florets
2 cloves garlic, coarsely chopped
1 cup white wine
1 tsp cornstarch mixed with 1Tbsp water

Quinoa:
2 cups chicken broth
1 cup quinoa

Directions:
*Prepare quinoa by bringing broth to a boil, add quinoa, reduce heat, cover and simmer for 15 minutes until liquid is absorbed. Remove from heat, stir and cover, let stand for 10 minutes.
* Meanwhile, melt butter in large skillet, add onions, peppers, celery and garlic and cook until onions and celery are tender.
* Lightly steam broccoli in microwave, and add to skillet with shrimp.
* Add wine, cook until wine is mostly absorbed and everything is hot.
* Add cornstarch mixture to thicken sauce, stir to evenly coat.
* Scoop quinoa into serving dish (I used pasta bowls), spoon shrimp mixture over top.