Posted by: nikicf | July 4, 2009

Last Night’s Dinner

Had to post this recipe that was our dinner last night, as it was AWESOME!

I woke up for a short 20 minute nap wanting shrimp and some sort of quinoa salad for supper.  Decided to google the two together and see what I got.  This was my first result, and it sold on it immediately as I love mangos (and even had some ripe ones waiting to be eaten) and have loads of fresh herbs in my garden.

I didn’t follow the recipe exactly (was missing a few ingredients), but it turned out great nonetheless.  Andy gave it the thumbs up as well, saying he’d love to eat this meal again.

Having made it once, I have a few ideas for streamlining the process as well, as it was a bit time-consuming for this mom.

Mango Quinoa Salad with Herbed Shrimp
For the shrimp marinade

1 pound jumbo shrimp, peeled, deveined and tails cut off
3  tbsp. extra virgin olive oil
3 cloves garlic, minced
~1/4 cup each of chopped fresh cilantro, parsley and mint (I used basil instead of cilantro here)
Sea salt and freshly ground pepper

Mix and marinate the shrimp for 1 hour+ in the fridge.

For the Curry Dressing

2 tablespoons light yogurt or sour cream
2 teaspoons curry powder
2 cloves garlic, minced
juice and zest of 1 lime
1/4 c.+ finely chopped fresh cilantro
2 tbsp+ finely chopped fresh mint
3 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper

Place the quinoa in a small sauce pan with two cups of water and bring to a boil.  Lower the heat to a simmer, cover the pot and cook for about 10 to 12 minutes, until the quinoa has absorbed the water.

Meanwhile in a large bowl, combine the cucumber, mango, sliced green onions, minced jalapeno and olive oil.  When the quinoa has finished cooking, add it to the bowl and stir to combine. Whisk together and then season with the salt and pepper.

For the Salad

1 cup quinoa
2 large, ripe mangoes
1 jalepeno, seeded and minced (I didn’t have this, but would try adding it next time)
3 scallions, thinly sliced (I used a quarter of a purple onion, thinly sliced)
1/2 English cucumber, chopped
1/3 cup roasted almonds
Sea salt
A handful of fresh spinach leaves (didn’t have this, but use add next time)

Place the quinoa in a small sauce pan with two cups of water and bring to a boil.  Lower the heat to a simmer, cover the pot and cook for about 10 to 12 minutes, until the quinoa has absorbed the water.

Meanwhile in a large bowl, combine the cucumber, mango, sliced green onions, and minced jalepeno.  When the quinoa has finished cooking, add it to the bowl and stir to combine. Add curry dressing.

Heat a saute pan over medium high heat.  Add the shrimp to the pan and cook for about two minutes per side, just until the turn pale pink.  Add to salad with toasted almonds.  Serve over a bed of spinach.

And there you have it.  Yum!  I had the left-overs today, minus the shrimp, for lunch.  It was delicious cold from the fridge, a perfect lunch for a hot summer day.

___________________

Adapted from this site, which had taken it from this book.

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Responses

  1. Sounds like a great recipe!

  2. definitely will be trying this in the next day or so!!
    I love all those flavors together!

  3. p.s. don’t forget the curry!!

  4. Whoops! Thanks for noticing, Meme! I edited to add the curry!

    Glad you found the site. Hope you are doing well!


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