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

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

Industry News & Opinion

School districts in Jefferson, Oswego, and St. Lawrence counties in New York will be expanding their farm-to-school programs as the result of new funding, Watertown Daily Times reports.

The expansions will be made possible by the Seeds for Success program, which awarded grants to seven school districts last year to begin farm-to-school programs. This year, it will provide $5,000 grants to an additional 19 districts to either start or expand their local food efforts.

One of the grant recipients said it will use the funds to add additional gardens and expand its composting...

Industry News & Opinion

Aramark has begun using a new system to track, purchase and report on its sustainable practices.

The system, named Open Fields, allows foodservice vendors to create and monitor their own sustainability programs. Users can run their own metrics on various sustainability initiatives based on factors such as location, product, spend, attribute, farm/vendor, miles to location and distributor. Managers can also generate reports on their organization’s sustainable purchases.

Aramark says it’s using the software to track its sustainable purchases of products that are Fair Trade...

Industry News & Opinion

Columbia Public Schools in Columbia, Mo., has introduced a farm-to-school coordinator position for its new farm-to-school program , the Missourian reports .

The district partnered with the Columbia Center for Urban Agriculture to create the role, which is intended to help about 1,000 third- through fifth-graders eat more fruits and vegetables. The coordinator will be in charge of arranging student field trips to the Center’s farm as well as writing and planning a curriculum and activities for students.

The Center will provide around $42,000 for the position, and the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code