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.

Before the quinoa was added

  • 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!

Quinoa Tabbouleh

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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3 Responses to “Eat Me!”

  1. Yummm!!! Looks good. Unfortunately, I have a standing issue with my stove…it never seems to produce food that looks as tempting as this!

  2. Grilled shrimp is just as tasty–and you’re sure to get the grill marks 🙂

    Thanks for stopping by!

  3. […] excited to eat the leftovers for breakfast. Some examples would be Chinese takeout, pizza (cold), shrimp & quinoa, and Apple Spice Squash. You heard correctly…squash for breakfast. Today it was served up […]

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