Eat Me!

Tonight I’m posting one of my all-time FAVORITE recipes. It’s super-versatile, healthy, and oh-so-delicious…even cold.

Who You Callin’ Shrimp, Quinoa Tabbouleh

1 lb raw shrimp (pre-cooked are yucky…trust me); cleaned and deveined

4 Tbsp olive oil

1 lemon; juiced (c’mon, use a real lemon!)

2 cloves of garlic; crushed

1/2 tsp each salt ‘n peppa (whatta man, whatta man, whatta man, whatta mighty good man…sorry, sidetracked)

1/2 pint (or more, if you like…I like) cherry tomatoes; halved

3/4-1 cup Kalamata olives; halved (splurge on these–it’s not the same w/o them)

1 green bell pepper; chopped (I’ve experimented w/ the other colors–green’s the best!)

1 cup flat-leaf parsley; chopped

3 oz (approx) crumbled feta cheese

1 box quinoa, cooked in broth–not beef broth, not water

• Place shrimp, 2 Tbsp olive oil, 2 Tbsp lemon juice, 1 crushed garlic clove, 1/4 tsp EACH salt n’ peppa in a small bowl. Set aside.

• Grab a big serving bowl–combine tomatoes, olives, bell pepper, parsley, feta, and remaining olive oil, lemon juice, garlic, salt ‘n peppa.

• Add cooked quinoa, and mix well.
  
• Heat a pan over med-high heat. Place the shrimp in a SINGLE LAYER!!! and cook 2 minutes/side–enough to get a nice crust.
• Mix shrimp into quinoa mixture.Eat your heart out!

Seriously, this stuff is amazing. It’s gluten-free and can also be adapted to fit any vegetarian or vegan lifestyle–obviously just by omitting the shrimp and feta. Hope you try it and love it as much as I do!

Cheers!

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