Black Quinoa Salad with Grilled Lemon Garlic Shrimp
Source: Glen Cove Hospital, Long Island, N.Y.
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
- 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.
- 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
- 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.
- Remove from stove and transfer quinoa and couscous to fine strainer. Rinse with cold water and let drain. Place in medium-size bowl.
- 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.
- Mix thoroughly sauteed vegetables, quinoa and couscous and salad dressing (recipe follows). Cover and refrigerate for 2 hours.
Salad Dressing
- In small bowl, thoroughly mix all ingredients.
To plate
- 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.
- Garnish with diced red, green and orange peppers around salad.