I love this dish as a light but filling lunch that tastes delicious. I can prepare the quinoa salad (without the feta) in advance in the fridge and add the feta and shrimp when I'm ready to eat it.
Ingredients
Quinoa Salad
- 3 cups prepared Quinoa, cooked as directed (3 cups prepared quinoa is 1 cup raw quinoa)
- juice of 1 lime
- 1-2 tsp cumin (to taste)
- 1 cup cherry tomatoes, halved
- 1-2 cucumbers, chopped
- 1 cup black beans, rinsed (optional)
- feta cheese, to taste (added upon serving)
- onions, carrots, peppers, or other veggies, chopped (optional)
- salt and pepper
Shrimp
- 1 pound shrimp, peeled and deveined
- 1 tsp olive oil
- 1-2 cloves garlic, minced
- juice of 1 lime
- 1 tsp cumin
- salt and pepper
Directions:
For the quinoa salad:
Prepare quinoa as directed on package. Allow to cool (you don't have to allow it to cool completely). Add the fresh lime juice, cumin, salt and pepper and stir to combine. Adjust seasonings to taste. The flavor enhances as it marinates in the fridge so don't over-salt - you can always add more later. I always find this dish to be much better the day after I make it. Add your chopped cucumbers, halved cherry tomatoes and other vegetables and beans if using. Store in a container until ready to serve.
For the shrimp:
Add the olive oil to a small pan and turn to medium low heat. Add your minced garlic and cook until fragrant. Add your shrimp, the juice of 1 lime and sprinkle the cumin on the shrimp. Add salt and pepper to taste. Cook until shrimp are no longer pink. Serve hot atop the cold quinoa salad with feta cheese sprinkled on top.
If preparing the shrimp in advance store in a separate container and reheat before serving. Add the warm shrimp and the feta cheese (also stored separately) to the cold quinoa salad.
For my serving I have 2 Tbsp feta, 1/2 cup quinoa, 1.5 cups chopped cucumbers and tomatoes and about 10 medium shrimp.
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