Quinoa & Orzo with Shrimp

• 1 pound shrimp, peeled and deveined
• 1/4 cup plus 2 tablespoons olive oil, divided
• 3/4 cup quinoa, rinsed
• 1 1/4 cups orzo
• 1 tablespoon minced garlic
• 1/2 cup drained oil-packed sun-dried tomatoes, chopped
• 4 cups vegetable broth
• Freshly ground black pepper
• 1 cup grated Parmesan cheese
• 1/4 cup chopped basil

Heat ¼ cup olive oil in a medium size saucepan. Add quinoa and orzo and cook, stirring constantly for 1 minute. Add the garlic and sun-dried tomatoes and continue to cook and stir for 30 seconds. Add broth and bring to simmer. Reduce heat to low, cover and cook for 15-20 minutes, stirring occasionally, until all liquid is absorbed and quinoa and orzo are done.

Once the quinoa/orzo mixture is almost cooked through, heat 2 tablespoons olive oil in a large sauté pan, add shrimp and cook until shrimp are pink and cooked through, 3-4 minutes. Remove shrimp from heat and cover until orzo mixture is ready.

Add the orzo mixture to the shrimp, stir in Parmesan and basil. Remove from heat and season to taste with freshly ground black pepper.