Arugula Quinoa And Shrimp Salad Food

GARLIC SHRIMP WITH QUINOA

Steps:

• In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
• Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
• Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
• Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
• Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
• Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

SHRIMP AND ARUGULA QUINOA SALAD

Steps:

• Cook the quinoa in the water then let it cool down 10 minutes.
• Put the arugula, tomatoes, and capers in a salad bowl.
• Add the quinoa.
• Put the oil, lemon juice, grated ginger, Cayenne pepper, salt, and pepper in a small bowl.
• Whisk, using a fork, until it is emulsified.
• Pour over the salad.
• Gently toss to combine.
• Add the shrimp and sprinkle with the finely chopped chives.
• Cover and chill for at least 20 min before seving to allow the flavours to meld.

ARUGULA, QUINOA AND SHRIMP SALAD

Steps:

• Marinate shrimp in a few tablespoons of your favorite vinaigrette with an added tablespoon of lemon juice. No longer than an hour.
• In a large salad bowl, arrange greens around the outside edge of the bowl. Put the cooked quinoa in the center. Arrange sliced tomato, onion and halved grapes over the greens.
• Place marinated shrimp over quinoa, sprinkle the rest of the marinade over everything in your bowl. Top with pine nuts and cheese crumbles.