25 April 2012

Lemon Basil Quinoa Salad with Grilled Shrimp


Here's a healthy mid-week recipe for you all, featuring the health food industry's newest darling: quinoa.

Quinoa (pronounced keen-wah) is a type of grain that has recently garnered a lot of attention. An ancient grain originally native to South America, quinoa is high in protein and boasts an abundance of magnesium, folate, and phosphorus, riboflavin...the list goes on.

In a nutshell: it's healthy, so eat it!



Quinoa has a light, fluffy, nutty texture when cooked, and works well as an appetizer, salad, or side. In this dish, I paired it with grilled shrimp, but I've also had it served with a side of grilled beef tenderloin skewers, and also with some rotisserie chicken mixed in - all delicious!






Olive oil
1 cup uncooked quinoa
2 cups chicken broth
1 can corn 
1 1/2 lb peeled large shrimp (I used 31- 40 / lb, I would definitely choose a larger variety for next time)
1/2 teaspoon garlic powder
1/2 teaspoon red pepper
3 cloves garlic, minced
1 onion, chopped 
16 oz cherry tomatoes 
2 red/orange/yellow bell peppers, chopped
2-3 handfuls fresh basil, chopped
1/2 lemon, sliced 
Salt & pepper to taste

1. Heat small pot to high heat and add chicken broth. Once the broth is boiling, add quinoa and cook for about 10 minutes, until all the broth is absorbed into the quinoa.

2. Marinate shrimp in a mixture of olive oil, garlic powder, salt, and red pepper. Let stand for about 10 minutes.

3. Meanwhile, heat large skillet to med high heat and add a few swirls of olive oil. Once hot, add in garlic, onion, bell peppers, corn, and cherry tomatoes and stir until softened, about 5 minutes.

4. In a separate saute pan, heat to med high heat and add a few swirls of olive oil. Once hot, add shrimp to the pan and let cook for about 30 sec to 1 min each side - be careful not to overcook the shrimp.When cooked, remove from heat and set aside.

5. Add your cooked quinoa to your skillet of cooked veggies and mix well.

6. Turn off the heat, and add in your shrimp and basil and mix again. Add salt & pepper to taste.

7. Garnish with lemon wedges and basil and enjoy!



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4 comments:

  1. Quinoa is my new favorite side dish at Urban Plates (restaurant in San Diego)!! They make it with edemame and seaweed! I'll take you there when you come visit. Patricia

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    Replies
    1. Yeah I'll definitely need to try that..my mind is swimming with ideas about quinoa, edamame and seaweed...I'll do some experimenting and let you know what I come up with!

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  2. Replies
    1. Come visit soon and we can have another cooking party!

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