Greek Leeks and Shrimp Stir Fry

Notes:  This recipe is adapted from the Better Homes and Garden Cookbook to be gluten free.

Servings: 4

Ingredients:

1 1/4 pounds fresh or frozen peeled, deveined medium shrimp
1/3 cup lemon juice
1 tablespoon cornstarch
3/4 teaspoon of bouquet garni seasoning or dried oregano, crushed
1 cup quinoa
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1 tablespoon olive oil
1 1/3 cups thinly sliced leeks
1/2 cup crumbled feta cheese (2 ounces)

Instructions:

1. Thaw shrimp, if frozen.  Rinse shrimp and pat dry with paper towels; set aside.
2. In a small bowl combine 2/3 cup water, the lemon juice, cornstarch, and 1/4 teaspoon of the bouquet garni seasoning; set aside.
3. In a small bowl combine quinoa, oregano, salt and remaining 1/2 teaspoon of bouquet garni seasoning.  Pour 1 1/2 cups boiling water over the quinoa, cover and let stand for 5-10 minutes.
4. Meanwhile, in a wok or large skillet, heat over medium-high heat.  Add leeks; cook and stir for 2 to 3 minutes or until tender.  Remove leeks from wok; set aside.  Stir lemon juice mixture; add to wok.  Bring to boil.  Add shrimp; cook for 2 to 3 minutes or until shrimp are opaque.  Stir in cooked leeks and 1/4 cup of the feta cheese.
5. To serve, fluff the quinoa mixture with a fork.  Transfer the quinoa to a serving platter.  Spoon shrimp mixture over the quinoa; sprinkle with the remaining feta cheese.