Tuesday: Sauteed Shrimp Over Pesto Quinoa with Baby Spinach



Tonight, we’re offering another simple dish that’s packed with flavor. Why’s it so easy? Because we’ve already gone ahead and made the pesto for the quinoa for you! Our pesto is an herb pesto made with local hazelnuts and parmesan cheese that will blend amazingly with the quinoa. Once the quinoa is cooked, just add the pesto and chopped spinach and seal it in the pot. While it’s warming, saute the shrimp in wine, olive oil, salt, and pepper for four or five minutes, tops. We’ve brought the whole dish together by topping it with parmesan and a few cherry tomatoes for color and sweetness.

*Gluten free dish


Joshua Enders CEO at Six Vertical

StayInPDX is my go-to when I want a great dinner that night and I don’t want the hassle of going to the store. I didn’t pay much attention to the local food movement until I found StayInPDX. Now I understand why it matters…  the food is amazingly fresh!

Madelyn Do Physician's Assistant

As a busy professional, I appreciate the convenience of StayInPDX. I can order online in the morning, have the meal delivered to my office and enjoy a great meal that evening. It’s fast, efficient and the food quality is excellent. The ingredients are always fresh and the recipes are restaurant-worthy.