Quinoa Salad Cups

Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing

To say I’m addicted to quinoa is an understatement. Every Sunday, I find myself making a different batch to stock the fridge for quick meals and lunches for the week. Quinoa is not only a complex carbohydrate and one serving has more protein than an egg, but it is also on the short list of  foods Sarah can actually eat.  No I’m kidding… kind of… but it is gluten free and has become a favorite dish for many vegans and vegetarians.  Even though I am none of those things and still have trouble typing vegan without instinctively typing “Vegas”, I do eat quinoa on the regular. While my reoccurring combinations tend to be Mexican themed or include everything but the kitchen sink (artichokes, avocado, olives, corn, water chestnuts, black or garbanzo beans, tomatoes, and the occasional cheese),  I am starting to adapt to the theory of {{sometimes}} less is more.  That’s why when I ran across this recipe on Cookin’ Canuck, I knew it would be a welcome change to go along with the very welcome summer weather.

Ingredients

The salad:
  • 1/2 cup quinoa
  • 1 cup water
  • 3/4 lb. large raw shrimp, peeled {{Veganize it = substitute marinated soy curls or tempeh}}
  • 1 medium tomato , cut into 1/2-inch pieces
  • 1 small avocado, cut into 1/2-inch pieces
  • 1 oz. Myzithra (or feta) cheese, crumbled  <– {{Always optional}}

The dressing:

  • 3 tbsp fresh lemon juice
  • 3/4 tsp honey
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 large Boston lettuce leaves <– {{Swiss chard and butter lettuce leaves work great as well}}

Instructions

             The salad:
  1. Rinse quinoa well and drain
  2. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, 15 to 20 minutes.<– (In a rush? Just put the quinoa and water (or chicken/veg broth)  in a rice cooker)
  3. Set a large saucepan of lightly salted water over medium-high heat. Bring to a boil. Add shrimp and cook until shrimp turn pink, 45 seconds to 1 minute.
  4. Drain and immediately plunge the shrimp into ice water to stop the shrimp from cooking further.
  5. In a medium bowl, mix together quinoa, shrimp, tomatoes and avocado.
     
    The Dressing:
     
  6. Whisk together lemon juice, honey, oregano, salt and pepper. Slowly whisk in olive oil.
  7. Toss the dressing with the quinoa mixture. Gently stir in Myzithra (or feta) cheese. Divide the quinoa salad between 4 lettuce leaves of choice and serve.

❤ Jamie

{{Recipe and Image via The Cookin Canuck}}

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