Man oh man is this good!
As the days are getting warmer in Dallas, we've been craving lighter, fresher meals and the Mediterranean flavors in this dish totally fit the bill. Light, fresh, tangy, healthy and satisfyingly-filling are just a few words I'd use to describe this recipe!
We also love any opportunity to fire up the grill and cook outside (and this mom-to-be is more than happy to have the shrimp smell stay outside too!).
We decided to grill both the shrimp and the corn for this recipe, but you could totally make both inside if you wanted to!
Mediterranean Quinoa & Grilled Shrimp
{Adapted from THIS recipe}
Ingredients (Quinoa Salad)
1 cup (uncooked) quinoa
1 can of black beans, rinsed
2 ears of corn, grilled & kernels cut off
1 large avocado, diced
1 pint cherry tomatoes, halved
1/2 cup flat leaf parsley, chopped
1 clove garlic, minced
3 tbsp olive oil
1 lemon, juiced
s&p
Ingredients (Shrimp)
1 lb shrimp
1 tsp red pepper flakes
1 tbsp olive oil
2 cloves garlic, minced
s&p
Directions
Combine the shrimp ingredients in a ziplock.
Mix and let marinate while you prepare the salad.
Skewer & grill
(and grill the corn while you're at it!).
Cook quinoa according to package directions.
In a mixing bowl, combine remaining salad ingredients.
Stir in the cooked quinoa.
Serve shrimp on top of the quinoa salad!
We found that this recipe made enough quinoa salad for about 4 servings - and it was wonderful as leftovers for lunch the next day. Also, it pairs fabulously with a crisp sauvignon blanc, according to Taylor :)
This is definitely making it onto our permanent meal rotation!
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