A good base

Quick-cook­ing quinoa cen­tral in­gre­di­ent in salad that’s quick to as­sem­ble

The Guardian (Charlottetown) - - FOOD/COMMUNITY - QUINOA SHRIMP SALAD WITH AV­O­CADO

The se­cret to a hearty sum­mer din­ner salad? You’ve got to stick with in­gre­di­ents that come to­gether in lit­tle time.

Be­cause while I want my din­ner sal­ads to be ro­bust and fill­ing, I don’t want them to take a whole lot of time to prep. One of the great­est joys of sum­mer is get­ting din­ner on the ta­ble fast, then get­ting it out onto the porch to en­joy while watch­ing the sun set.

So this sum­mer din­ner salad re­lies on two hearty in­gre­di­ents that pack big, bold and fill­ing flavour, with­out re­quir­ing a whole lot of time or labour.

Quick-cook­ing quinoa pro­vides a pro­tein-packed base that cooks in just 15 min­utes.

I like to toss the quinoa with the other salad in­gre­di­ents while still warm, but if you pre­fer feel free to pop it in the freezer for a cou­ple min­utes for a quick cool.

While your quinoa cooks, spicy shrimp go on and off the grill in a flash. Ev­ery­thing then gets tossed to­gether with some av­o­cado, feta cheese and scal­lions.

In fewer than 30 min­utes, you get a great din­ner salad with lit­tle ef­fort — and plenty of time to get out­side to en­joy the sunset.

You should find pome­gran­ate mo­lasses in the gro­cer’s in­ter­na­tional aisle. If you can’t, bal­samic glaze is a good sub­sti­tute. Heat the grill to medium-high. Soak about 6 bam­boo skew­ers in warm wa­ter for 15 min­utes. In a large bowl, toss the shrimp with the chili-gar­lic sauce. Set aside for 15 min­utes. Mean­while, in a medium saucepan over high heat, bring the wa­ter to a boil. Add the quinoa and cook for 15 min­utes, or un­til very ten­der. Drain the quinoa and set aside. Thread the shrimp onto the skew­ers, shak­ing off any ex­cess sam­bal. Lightly oil the grill grates us­ing an oil-soaked pa­per towel held with tongs, then set the shrimp skew­ers on the grates. Cook for 3 min­utes per side, or un­til just pink and barely firm. In a large bowl, toss the cooked quinoa with the cooked shrimp (re­moved

470 calo­ries; 200 calo­ries from fat (43 per cent of to­tal calo­ries); 23 g fat (6 g sat­u­rated; 0 g trans fats); 160 mg choles­terol; 970 mg sodium; 43 g car­bo­hy­drate; 11 g fiber; 5 g sugar; 27 g pro­tein.

AP PHOTO

Quinoa shrimp salad with av­o­cado and pome­gran­ate mo­lasses fea­tures in­gre­di­ents that pack big, bold and fill­ing fla­vor, with­out re­quir­ing a whole lot of time or labour.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.