Herbed Quinoa Salad with Shrimp
Liz Schmitt: http://Lizthechef.com
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| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 cups vegetable stock
- 1 cup quinoa
- 3/4 lb. extra-large shrimp, peeled and deveined (about 12 shrimp)
- kosher salt & pepper
- 3 tablespoons olive oil, plus extra for roasting shrimp
- 2 tablespoons meyer lemon juice
- 2 teaspoons champagne vinegar
- 1 teaspoon meyer lemon zest
- 3 tablespoons chives, chopped
- 1 tablespoon dill, chopped
- 2 tablespoons flat-leaved parsley, chopped
- 1 tablespoon lemon thyme, chopped
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- Using a medium-sized saucepan, heat the stock until boiling. Add the quinoa, stir, cover and reduce heat to low. Cook 15-20 minutes, until stock has been absorbed by the quinoa. Remove from heat and allow quinoa to rest, covered, for 15 minutes.
- Spread the shrimp on a sheet pan. Drizzle with olive oil and add salt and pepper. Roast in oven for 3 minutes, then turn shrimp and cook for another 2 minutes. Remove from oven and set aside.
- To make the vinaigrette, whisk together the olive oil, lemon juice, vinegar and lemon zest. Set aside.
- Heat a small frying pan and toast the pine nuts, stirring until they are golden brown. Remove from the heat
- Fluff the cooked quinoa with a fork and turn into a salad bowl. Add the roasted shrimp and vinaigrette and toss. Add the toasted nuts and herbs. Toss the salad and allow it to sit for 15 minutes before serving or chill for 2 hours if you plan on serving a chilled salad.
Recipe Notes
http://lizthechef.com/2012/07/13/herbed-quinoa-salad-with-shrimp/
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