I’m all about dressing up your lunch. Often times 11:30 rolls around and your stomach starts to rumble. It’s also around this time you realize that the bagged lunch you so carefully made with the intention of being healthy and penny pitching looks .... well, less than stellar. That’s where this recipe comes in. Ever go to a restaurant and before even glancing at the menu catch a dish coming out of a kitchen on the way to a nearby diner’s table knowing that’s what you want? Same concept here. Stop looking at food porn on Pintrest, make your lunch restaurant worthy. Think to yourself, “If it looks good, I’ll want to eat it.” And you will.
Quinoa Shrimp Salad
Makes enough for the whole week
This recipe seems complicated but it’s not. Make the quinoa and blanch the asparagus on Sunday night. Use precooked shrimp, seared shrimp (can also be done a night before) and/or leave vegetarian.
1/2 lb. shrimp, tails on and de-veined
1 cup to 1 1/2 cup ratio of quinoa and cold water, I do the whole package for the week so measure the amount of cups of grain and supplement with the correct amount of water
3 cups sugar snap peas, green beans and celery
5 carrots, peeled
1 large cucumber, small dice
1 cup fresh herb (can be parsley, cilantro or basil)
1 cup chopped nuts, such as sunflower seeds
1 bunch of asparagus
Heat oil in pan over medium heat and salt and pepper the shrimp. Place shrimp in pan and allow to site for 2 minutes per side. Remove and serve immediately or chill. Will last 3 days.
Soak quinoa in cold water for five minutes (this is not necessarily the measured out water). Rinse thoroughly 2 times and pour of the water.
Place in a large pot with water and salt. Cover the pot and bring to a boil, turn to low heat and cook for 15 minutes. Remove from heat and allow to cool.
In a large pot on the side, bring to a boil and salt. Cut vegetables into small 1” pieces, think bite-size.
Combine all the vegetables with grain and dress with desired amount of olive oil, lemon and salt and pepper. Add cayenne for extra kick. There are no extra measurements, dress and taste as you go.
Heat pot of water up until boils. Salt and drop asparagus into pot until bright green, about two minutes. Remove and place in an ice bath and/or in a colander under cold running water.
Serve the salad over blanched asparagus and top with seared shrimp.