Quinoa and Spice-Roasted Shrimp & Pistou

Tasty recipe for this month's Food & Wine. I double the pistou and spice. Would use less rosemary next time b/c it was a little overpowering. Also used more olive oil to thin the pistou.

1. 1/2 pound medium shrimp, shelled and deveined
2. 1/2 teaspoon garlic powder
3. 1/2 teaspoon onion powder
4. 1/2 teaspoon smoked paprika
5. 1/2 teaspoon dried oregano, crumbled
6. 1/2 teaspoon fennel seeds, chopped
7. 1/4 teaspoon dried thyme
8. 1/4 cup canola oil
9. Salt and freshly ground pepper
10. 1/4 cup (packed) basil leaves
11. 2 tablespoons flat-leaf parsley
12. 1 tablespoon fresh rosemary leaves
13. 1 1/2 teaspoons fresh thyme leaves
14. 1 garlic clove, smashed
15. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
16. 1 1/2 cups quinoa, rinsed
17. 2 1/4 cups water

Directions

1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.
2. Meanwhile, preheat the oven to 425°. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.
3. In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
4. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper and serve.

http://www.foodandwine.com/recipes/quinoa-with-spice-roasted-shrimp-and-pistou