This recipe is from “Trisha’s Table: My Feel-Good Favorites for a Balanced Life” by Trisha Yearwood.
2 tablespoons olive oil
2 tablespoons salted butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup golden quinoa
2 cups frozen whole-kernel corn, thawed (or kernels from 2 to 3 large cobs)
5 cups chicken stock (have extra available for followup meals)
1/2 cup heavy cream
2 pounds baby Yukon Gold potatoes, quartered
2 teaspoons Old Bay seasoning
4 ounces bacon (about 6 slices, optional)
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh parsley leaves, finely chopped
4 green onions, finely chopped
In a large stockpot set over medium heat, heat the oil and butter, about 2 minutes. Add the onion and garlic, and saute until tender, 5 to 7 minutes. Add the quinoa and corn, and saute for 3 minutes more.
Add the stock, cream, potatoes and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
If using bacon as a garnish, use kitchen shears to cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside.
Add the shrimp to quinoa mixture and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions and bacon.
Yield 6 to 8 servings.