Black Quinoa Salad with Grilled Lemon Garlic Shrimp

Source: Glen Cove Hospital, Long Island, N.Y.
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Main Ingredient: Seafood
Menu Part: Salad
Cuisine Type: American
Serves: Eight servings

Featuring flavorful and colorful shrimp, this salad is a healthy option for lunch or dinner. Plus, its combination of veggies and quinoa makes for a colorful dish.

Ingredients

Grilled Lemon Garlic Shrimp
40 raw 21/25 shrimp, peeled, deveined, tail on
2 tbsp. olive oil
6 cloves garlic, chopped
1 tsp. ground pepper
8 oz. lemon juice
1/2 tsp. kosher salt
1 tsp. chili powder
Pan spray

Black Quinoa Salad
4 cups chicken broth
1 cup black quinoa     
1/2 cup Israeli couscous
1 tbsp. olive oil
1/4 cup diced yellow onion
1/4 cup asparagus, cut to 3/4-in. long   
1/4 cup diced zucchini
1/4 cup shredded carrots
1 tsp. garlic powder
4 cups shredded radicchio (for garnish)

Salad Dressing
2 oz. lemon juice
2 tbsp. fresh-chopped oregano leaves
2 oz. white wine vinegar
1 1/4 tsp. kosher salt
1/2 tsp. ground pepper
1 tbsp. olive oil

Steps

  1. In medium-size bowl, mix olive oil, garlic, pepper, lemon juice, salt and chili powder. Add shrimp into mixture and toss thoroughly. Marinate for 30 minutes.
  2. In greased grill pan on high heat, grill shrimp for 3 minutes on each side. Let stand to cool, cover and keep in refrigerator until cools down to 40°F.

Black Quinoa Salad

  1. In medium saucepan, bring 4 cups of chicken broth to a boil. Add quinoa and couscous. Turn down heat to low and simmer for 15 minutes.
  2. Remove from stove and transfer quinoa and couscous to fine strainer. Rinse with cold water and let drain. Place in medium-size bowl.
  3. Heat oil in medium fry pan over medium heat. Saute onions, asparagus, zucchini and carrots, seasoned with garlic powder, for 4 minutes or until desired doneness.
  4. Mix thoroughly sauteed vegetables, quinoa and couscous and salad dressing (recipe follows). Cover and refrigerate for 2 hours. 

Salad Dressing

  1. In small bowl, thoroughly mix all ingredients. 

To plate

  1. Place 8-ounce cup of Black Quinoa Salad in center of plate. Top with 1/2 cup shredded radicchio and five pieces of Grilled Lemon and Garlic Shrimp.
  2. Garnish with diced red, green and orange peppers around salad.