Mediterranean Shrimp Quinoa Salad Food

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 SHRIMP QUINOA BOWLS RECIPE

Steps:

• Prepare quinoa according to package instructions.
• Thaw shrimp if necessary.
• In a small jar combine olive oil, lemon juice, mustard, oregano, salt, and pepper. Shake until combined.
• Prep veggies: Drain red peppers and thinly slice. Wash and thinly slice cucumber. Wash lettuce if necessary.
• Heat a large nonstick skillet over medium-high heat. When hot, add 2 tablespoons of dressing to pan, along with shrimp. Cook for about 2-3 minutes, until shrimp is cooked through, careful to not overcook. (You'll know it's done when it turns pink and curls up.)
• Assemble shrimp quinoa bowls: Divide quinoa in bowls and top with vegetables, shrimp, and feta cheese. Drizzle with dressing.

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

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:

• 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:

• Rinse quinoa in a strainer under running water and drain.
• Bring stock to a boil.
• Add quinoa and let it simmer for 10-15 minutes (until water is absorbed).
• Set aside to cool. Meanwhile prepare vegetables.
• Combine ingredients for the dressing, 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 24 hours for maximum flavor.

MEDITERRANEAN SALAD WITH SHRIMP

Steps:

• Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
• Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
• You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
• Grilled shrimp are very nice.