I just don't get the logic. If you are hungry, eat. If it is savory, eat. If you say it tastes good, EAT!!!! I was excited about this recipe. I knew (ok, THOUGHT I knew) my oldest would love it as he asks for shrimp quite a bit. I was wrong. I have BEEN wrong for three weeks now. Is it wrong of me to want health for my family? Am I unjust for wanting them to try new things? SIGH.
Well, I know I can count on my classy, cultured readers to love this recipe like I do. Oh, and for those of you ingoramooses like me, that funny little word down there isn't "kin-o-ah" *ahem*, it's "keen-wah". Yeah, I know.
3 Tbs grapeseed oil dash cayenne pepper
1/4 tsp kosher salt dash kosher salt
1/4 tsp black pepper 1 cucumber, peeled, chopped
1 pound shrimp (peeled, tails 12 grape tomatoes cut in half
removed, rinsed, pat dry)
*I was unable to find pure quinoa so I had to purchase the "Near East" brand quinoa and brown rice blend
In a medium-large saucepan, bring water or stock to boil and stir in the quinoa. Cook for 15-20 minutes, until tender, stirring occasionally. Allow to cool. Divide into 2 equal portions and refrigerate in airtight containers. Used for 2 recipes.
1. combine lime juice, honey, grapeseed oil, salt and pepper in a sealed glass container. Shake well until thoroughly combined. It should look cloudy and smooth.
2. Toss shrimp with marinade in a medium bowl.
3. Heat medium pan over high heat. Pour in shrimp with marinade. Stir shrimp around in pan to prevent burning. Lower heat and cook for 3-4 minutes, until shrimp are opaque.
5. Add quinoa to marinade in pan and stir to combine. Quinoa will soak up flavor of liquid. Heat until just warm.
1. Combine olive oil with black pepper, cayenne, and salt. Toss with cucumber and tomatoes. Chill until ready to serve.
P.S. I HATE peeling shrimp...touching those little slimy legs leaves me with goosbumps and a knot in my throat HAHAHA!