Black Quinoa Salad with Grilled Lemon Garlic Shrimp

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.
Source: Glen Cove Hospital, Long Island, N.Y.

More From FoodService Director

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources