Quinoa Shrimp Salad

Sometimes we just need something light and colorful for dinner, something that will leave us feeling virtuous and good.  After spending the majority of last week eating cereal and toast (unpacking for 10 hours a day, figuring out where to grocery shop, trying to not embarrass myself in front of our new neighbors, and keeping an eye on Miss Mia in the new house took a lot of energy), I had to whip up a salad come Thursday night.  It was delicious!
This is so, so easy: just a bed of greens, sauteed, seasoned shrimp, lots of beautiful veggies, and some quinoa for extra protein.  Add a dressing made with oil and lime juice.  Wonderful!

Quinoa Shrimp Salad
4 c. mixed greens (you could also just do spinach)
1 tomato, chopped into 1/2-in. cubes
2 bell peppers, roughly chopped
2 scallions, sliced into thick rings
1 avocado, cut into 1/2-in. cubes
1 c. cooked quinoa

Combine everything in a bowl.  Top with shrimp and dressing before serving (recipes below).

Seasoned Shrimp
1/2 tsp. of the following: salt, pepper, paprika/pimenton, cayenne pepper, and garlic
1/4. lb. of peeled shrimp

Combine in a small bowl.  Sautee in a pan over medium heat until opaque throughout.

Lime Dressing
1/4 c. fresh lime juice (from about 2 limes)
1/2 c. olive oil
Salt and pepper to taste

Shake in a mason jar.  Add desired amount to salad.

Grilled Eggplant with Quinoa

I'll tell you a little story about this recipe.

Remember last year when I was totally gaga for eggplant?  Well, it's totally the right season for the vegetable, and I found the Sprouted Kitchen's delicious-sounding recipe for grilled eggplant with herbed quinoa last week.  I bought lots of eggplant, some quinoa, and set out to make the meal.

A few adjustments had to be made: I don't have a grill so just used a cast iron skillet, and used smoked paprika instead of qa'tar (mostly because I've never heard of that spice and, unfortunately, don't have it in my pantry).

I spent an hour and a half prepping the eggplant, making the quinoa, putting everything together, only to find out that...I don't like eggplant anymore.  What happened in one year?  I'm pretty sure I prepared everything properly, and yet I seriously did not want any of it in my mouth.
The quinoa, however, is delicious.  I highly, highly recommend it.

Veggie Quinoa Salad with Miso

I'm almost embarrassed by how much I like this simple summer salad, as the most exciting thing about it is the inclusion of miso.  Have you cooked with miso before?  I mean, not just eating miso soup at an Asian restaurant, but actually buying and using it in a recipe at home.  I was surprised by the texture (a very thick soybean paste) and container (it comes in a tub that looks like sour cream), which yes, does make me sound like a very sheltered home cook. 

Anyway, this would be perfect for a potluck or side for a vegetarian dinner.  Me? I just like it in a big bowl, room temperature, by itself.  Rather than using a vegetable boullion cube, I just used veggie broth and stirred red miso (the only kind I had on hand, so let me know if the white is amazingly delicious) into the quinoa as it cooked.  All of the veggies are gradually sauteed in a pan, then added to the carb.  Easy!  It's a great combination of savory, salty, and fresh.

I'll be making it tonight for the third time in two weeks; hey, I said it was good.

Summer Corn Soup

There is a picture of me as a wee Abbi, in which I have fallen asleep in my high-chair right into a plate of corn.  Clearly, I have long adored the sweet taste of summer corn.
My wonderful mom, knowing this tidbit, suggested I try this easy soup recipe.  It's got lots of quinoa, so the protein is covered, sweet corn, basil, and is topped with some tangy feta cheese.  This is an absolutely delicious meal, especially when sopped up with some freshly baked bread.  Because I did not read the recipe through before making the soup, there is no zucchini in my version, and I used frozen corn in order to save a bit of time.
Thanks Mom for turning me on to this delicious soup!!

Summer Corn Soup with Quinoa (from Delicious Living Magazine)
3 c. frozen corn
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup quinoa, rinsed
2 ounces minced fresh basil
1 ounce crumbled feta cheese

1. In a deep pot, heat olive oil. Add onion and garlic. Sauté until softened.
2. Add broth; bring to a boil. Add quinoa; cover, reduce heat to low, and simmer 20 minutes.
3. Add fresh basil and corn. Simmer 8-10 minutes. Serve hot with feta cheese sprinkled on top.



 

 

Red Peppers and Quinoa

By now, you've probably caught on that I like to cook vegetarian meals, although meat is very much part of my diet. I adore vegetables, and like to try new ways of preparing them. It doesn't hurt that many vegetarian dishes are cheaper and healthier than some of their meaty counterparts, and often take less time to prepare. I definitely consider myself an omnivore, but definitely don't have to eat meat everyday to fill myself up.
These red peppers are filled with quinoa, a complete source of protein that's closely related to beets and spinach. It has a somewhat nutty, mild flavor, making it the perfect complement to the stronger walnut and salty parmesan cheese. If you can't find it, feel free to substitute couscous or even just rice. Plus, how cute does the quinoa look inside of the red pepper cups?

Red Peppers and Quinoa
4 red peppers
1 c. quinoa
2 c. water
1/2 c. walnuts, roughly chopped
1/2 c. parmesan cheese
Olive oil
Salt and pepper

1. Preheat oven to 350. Prepare quinoa according to box instructions and set aside.
2. While quinoa is cooking, prepare peppers to be filled- cut off tops and clean out ribs and seeds. If bottoms are uneven, cut a sliver off to steady them standing up. Chop tops of peppers into small pieces, and toss in a bowl with walnuts, cheese and quinoa.
3. Stand peppers in a small casserole dish, and fill each pepper with grain mixture. Top with a drizzle of oil in each pepper and more parmesan cheese. Bake in preheated oven for 20-25 minutes, until cheese is browned and peppers are tender when poked with a fork.
4. Take out of oven, and serve with freshly grated pepper on top. Delicious the day after, too, if you've got leftovers!