Tag: salad
Chimichurri Shrimp Quinoa Salad
Chimichurri Shrimp Quinoa Salad
This is the first time I’ve cooked with quinoa. I’ve eaten it in numerous forms plenty of times and am now making it a regular part of my diet due to quinoa’s nutrient density of protein, fiber, b vitamins, and other minerals. The salad has chimichurri sauce mixed in with quinoa, shrimp, and grape tomatoes. If you aren’t a fan of shrimp, you can substitute cooked chicken breast.
Ingredients
- 1 lb 41/50 count shrimp
- 4 cups water
- 2 cups quinoa
- 1 tbsp olive oil
- 2 cups grape tomatoes sliced in half
- 1/2 cup chimichurri sauce
- salt and pepper to taste
Instructions
- Bring 4 cups of water to boil. Add in the shrimp and boil for 4-5 minutes. Remove the shrimp from the pot. Remove the shells and tails. Set aside.
- Add the quinoa to the boiling water. Reduce the heat to medium low and cook for 20 minutes until all of the water has been absorbed.
- Allow the quinoa to completely cool.
- Mix together the quinoa, chimichurri sauce, salt, and pepper. Stir in the shrimp and grape tomatoes.
Chimichurri Sauce
Chimichurri is a raw sauce originating from Argentina. It is used on all types of meat, fish, vegetables, and doubles as a marinade. Chimichurri’s base ingredients are parsley, cilantro, onion, garlic, red wine vinegar, and olive oil. There are a couple ways that you can prepare chimichurri. The first way is to process all of the ingredients in a food processor. This produces a a sauce with a homogenized blend. The other way is to process the herbs, onion, and garlic. Then the rest of the ingredients are stirred in. This gives the sauce a chunkier texture. Both are great. The sauce keeps for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 medium white onion
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp chili flakes
- 1/3 cup olive oil
Instructions
- Chop the onions and garlic in a food processor.
- Add in the parsley and cilantro. Process until the herbs are finely chopped. Scrape into a bowl.
- Stir in the red wine vinegar, olive oil, oregano, chili flakes, and salt.
- Store in a container in the refrigerator for up to 2 weeks.
Lemon Fennel Salad
Lemon Fennel Salad
This is a nice simple salad that pairs great with anything spicy, such as cosa-cosa camarao. The lemon dressing gives the fennel a tartness; almost similar to an apple.
Equipment
- mandolin
Ingredients
- 1 fennel bulb
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup parmesan cheese grated
- cracked black pepper
Instructions
- Thinly slice the fennel bulb on a mandolin. Chop the fennel frauns.
- Mix together the lemon juice, olive oil, and salt.
- Toss the fennel with the dressing. Then toss with the parmesan.
Lemon Parsley Bean Salad
Lemon Parsley Bean Salad
This is a simple Mediterranean bean salad that is easy to prepare and quite healthy for you, while still being full of flavor. All the ingredients get mixed together and left in the refrigerator for a couple of hours to allow the juices to commingle with each other.
Ingredients
- 2 cans kidney beans drained
- 1 can garbanzo beans drained
- 1 small red onion finely diced
- 1 rib celery finely diced
- 1 small cucumber peeled, seeded, and diced
- 1 cup parsley chopped
- 1/4 cup olive oil
- 2 lemons juiced
- 4 garlic cloves minced
- 1 tsp salt
- 1 tsp chili flakes
Instructions
- Mix all of the ingredients together. Set in the refrigerator for a couple hours before serving.
