Receta Warm Quinoa Salad with Sriracha Shrimp
Warm Quinoa Salad with Sriracha Shrimp
May 12, 2014 By: Kathy Steger21 Comments
A three day weekend is a great thing for the mind as well as the body. I feel relaxed and replenished. Kurt & I took a little trip to Maryland to devour some blue crab and to get away from the routine. We take this trip a few times a year, it’s our little mommy and daddy free time. It’s our roll up the sleeves and get some crab in our hair time. I can spend hours cracking crab open with a mallet and a plastic knife. For me it’s stress therapy. Delicious stress therapy. Check out my Instagram account for pictures from what we ate this weekend. After every overindulging food trip I always crave a healthy dish that is full of nutrients and vitamins. This is one of the dishes that provides all that. I love quinoa and feel really good about eating it especially when it’s combined with herbs and asparagus. I feel like I’m going to turn into an asparagus stalk soon. We’ve been eating so much of it, I even found myself buying the pickled variety. I can honestly say quinoa has become a staple in our house. It’s so versatile and absorbs flavors so well. It’s good next day for lunch as well. Cold, no microwave necessary. Fresh! Quick! Delicious! What’s not to love?! For a vegetarian version simply omit the shrimp. Warm Quinoa Salad with Sriracha Shrimp
Rating 5.0 from 2 reviews
- Prep time: 10 mins
- Cook time: 30 mins
- Total time: 40 mins Ingredients
1 bunch asparagus, ends trimmed, cut into 1 inch pieces 1½ cup uncooked quinoa ¼ cup fresh corn cut off the cob ½ pint grape tomatoes, cut in half ¼ cup fresh parsley and basil, finely chopped ¼ cup home made or store bought low fat vinaigrette 1 lb large shrimp, peeled and deveined 1 tbsp Sriracha 2 tbsp extra virgin olive oil 1 garlic clove, minced 1 tsp red pepper flakes (optional) Instructions
Bring 3 cups of water to a boil, add quinoa and cook simmering until all the water evaporates. Fluff with a work, set aside. TIP: I like to use my rice cooker to cook quinoa, it's much easier. In a medium bowl combine shrimp with Sriracha, garlic, red pepper flakes and 1 tbsp of olive oil. Heat the rest of the olive oil in a skillet and sauté asparagus for about 3 min. It should still have the crunch on the inside. Heat a large skillet, add the shrimp with the juices and cook until no longer pink on the inside. In a large bowl combine quinoa with asparagus, corn, tomatoes and fresh herbs. Dress with the vinaigrette, season with salt and pepper to taste. Serve topped with shrimp. 3.2.2646
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