Monday, December 9, 2013

Pesto Shrimp and Greek Quinoa Salad

A few nights ago we made pesto shrimp and Greek quinoa salad for dinner. It was really filling and super delicious! I only made a single batch of the quinoa salad and definitely should have doubled or tripled it because we ran out.

Greek Quinoa Salad (modified from here)
1/2 cup uncooked quinoa
1 cup water
2 plum tomatoes, seeded and diced
1/2 torn fresh spinach
1/3 cup diced red onion
2 Tbsp lemon juice
2 Tbsp olive oil
1/2 tsp salt
1 avocado, pitted peeled and chopped
Feta cheese

1. Bring quinoa and water to boil in a small pan. Cook according to quinoa package directions.
2. In a medium bowl, stir together quinoa, tomatoes, spinach and onion.
3. Stir in lemon juice, oil and salt.
4. Serve with sprinkled feta and avocados on top.

Pesto Shrimp
2 lb thawed raw shrimp, peeled
1- 7 oz jar prepared pesto
1/2 tsp Italian seasoning
2 Tbsp Parmesan cheese

1. Preheat oven to 400.
2. Place peeled shrimp, pesto, Italian seasoning and cheese in large bowl. Toss to coat.
3. Skewer shrimp leaving a small amount of space in between shrimp.
4. Place skewers on a cookie sheet and bake in oven for 6-8 minutes or until shrimp are pink. 
5. Turn broiler on and place cookie sheet under broiler for 3-4 minutes (keep a close eye to make sure they don't burn)

Expert shrimp skewerer

That's all for now!

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