Mediterranean Quinoa Salad With Shrimp Food

MEDITERRANEAN QUINOA WITH SHRIMP

Steps:

• In large saucepan, add water, whisk in Chicken Base and bring to a boil.
• Reduce heat to low, stir in quinoa. Cover and simmer until done, about 12-15 minutes. Stirring occasionally; set aside and keep warm.
• In a large skillet, heat oil over medium heat. Add onion, garlic and bell pepper; cook 3-4 minutes stirring occasionally, until tender. Stir in wine; cook 1 minute.
• Add tomatoes to skillet, stir to combine, simmer 5 minutes. Season to taste with salt and pepper.
• Add shrimp to skillet, stir. Cover, cook until shrimp are done, about 3-4 minutes.
• Place ½ cup quinoa on each serving plate. Top with 1 cup tomato-shrimp mixture; generously sprinkle with feta cheese crumbles and parsley.

QUINOA BOWL WITH SHRIMP

Steps:

• For the quinoa: Pour the quinoa into a bowl and cover with cold water. Transfer to a fine mesh strainer and drain well.
• Put 2 cups water in a medium saucepan and season with salt so it tastes like the sea. Bring to a boil, then add the quinoa. Stir, reduce the heat to a simmer and cook until the water is absorbed, around 15 minutes. Set aside.
• For the shrimp and vegetables: Heat a wok or large skillet over high heat, then add half of the oil and all of the shrimp. Cook, stirring the entire time, until the shrimp are cooked through, 2 to 3 minutes. Remove the shrimp and set aside.
• Add the remaining 1 1/2 tablespoons oil to the wok, followed by the broccoli, peppers, garlic, ginger and edamame. Cook, stirring the entire time, for 2 to 3 minutes. Add the soy sauce and agave, cooked quinoa and shrimp, then sprinkle with the lemon juice and sriracha and toss.

MEDITERRANEAN QUINOA SALAD

Steps:

• Pour Broth into a medium sauce pan and add Wild Rice.
• Bring to a boil and cook for 5 minutes. Add Quinoa and reduce to simmer, cover and cook 20 minutes or until the liquid is absorbed.
• Remove pan from heat and stir in Sun Dried Tomatoes and Olive oil. Add Pine Nuts, Baby Spinach and stir to incorporate. (The spinach will slightly wilt).
• Once slightly cooled stir in crubled goat cheese and incorporate well. You can add additional oil from the tomatoes if needed to bind the flavors.
• Cover and chill overnight in the fridge.
• Serve with more goat cheese sprinkled on top.

MEDITERRANEAN QUINOA SALAD

Steps:

• Cook quinoa according to directions, allow to cool.
• Cut cucumber into bite sized pieces, slice cherry tomatoes in 1/2.
• Add all ingredients to a bowl and mix.

MEDITERRANEAN QUINOA SALAD WITH SHRIMP

Steps:

• Toss shrimp with lemon juice, salt, and black pepper in a bowl; set aside to marinate, about 15 minutes.
• Mix tomatoes, quinoa, cucumber, yellow bell pepper, green bell pepper, kalamata olives, red onion, and feta cheese together in a large bowl.
• Whisk together olive oil, vinegar, and oregano in a separate bowl; add to vegetable and quinoa mixture and toss well to combine.
• Top quinoa mixture with marinated shrimp to serve.

MEDITERRANEAN QUINOA SALAD

Steps:

• Rinse quinoa in a strainer under running water and drain.
• Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
• Set aside to cool. Meanwhile prepare vegetables.
• Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
• Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
• Cover and refrigerate 2-6 hours or more. (Serve at room temperature).

MEDITERRANEAN QUINOA SALAD

Steps:

• Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
• Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

MEDITERRANEAN QUINOA SALAD

Steps:

• Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
• Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.