quinoa salad with mango & herb marinated shrimp
Crazy amounts of fresh herbs make this really, really flavorful and delicious. (Recipe from a blog that I really need to bookmark. See the full post for helpful photos.)
INGREDIENTS
(For the shrimp)
1 pound jumbo shrimp, peeled, deveined and tails cut off
1/3 cup extra virgin olive oil
3 cloves garlic, minced
1/4 cup each of chopped fresh cilantro, parsley (I skipped but probably would have been good) and mint
Kosher salt and freshly ground pepper
(For the curry dressing)
2 tablespoons yogurt, mayonnaise, or sour cream (I used fat-free plain yogurt)
2 teaspoons curry powder
2 cloves garlic, minced
juice and zest of 1 lime
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint
5 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
(For the Salad)
1 cup quinoa
2 large, ripe mangoes
1 jalepeno, seeded and minced
3 scallions, thinly sliced
1/2 English or 2 Persian cucumebrs, chopped
1/3 cup roasted almonds
salt
1 tablespoon finely chopped mint
a handful of fresh spinach leaves
METHOD
First make the marinade for the shrimp. In a medium bowl, combine the olive oil, garlic, and the chopped cilantro, mint, and parsley. Stir to combine. Add the shrimp, a teaspoon of salt and a grinding of black pepper and stir again to coat the shrimp with the marinade. Cover and put the refrigerator for 1 hour.
Next make the curry dressing. In a small bowl, combine the yogurt, garlic, curry powder, lime juice and zest, the chopped cilantro and mint.
Whisk in the olive oil and then season with the salt and 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, and minced jalepeno. When the quinoa has finished cooking, add it to the bowl and stir to combine.
Pour in the curry dressing and the chopped almonds and stir to coat.
Remove the shrimp from the refrigerator. 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.
To serve, place a bed of spinach on a plate, top with the quinoa salad and 4 or 5 shimp and then scatter over the chopped mint. (I skipped the spinach and ate it plain.)
INGREDIENTS
(For the shrimp)
1 pound jumbo shrimp, peeled, deveined and tails cut off
1/3 cup extra virgin olive oil
3 cloves garlic, minced
1/4 cup each of chopped fresh cilantro, parsley (I skipped but probably would have been good) and mint
Kosher salt and freshly ground pepper
(For the curry dressing)
2 tablespoons yogurt, mayonnaise, or sour cream (I used fat-free plain yogurt)
2 teaspoons curry powder
2 cloves garlic, minced
juice and zest of 1 lime
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint
5 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
(For the Salad)
1 cup quinoa
2 large, ripe mangoes
1 jalepeno, seeded and minced
3 scallions, thinly sliced
1/2 English or 2 Persian cucumebrs, chopped
1/3 cup roasted almonds
salt
1 tablespoon finely chopped mint
a handful of fresh spinach leaves
METHOD
First make the marinade for the shrimp. In a medium bowl, combine the olive oil, garlic, and the chopped cilantro, mint, and parsley. Stir to combine. Add the shrimp, a teaspoon of salt and a grinding of black pepper and stir again to coat the shrimp with the marinade. Cover and put the refrigerator for 1 hour.
Next make the curry dressing. In a small bowl, combine the yogurt, garlic, curry powder, lime juice and zest, the chopped cilantro and mint.
Whisk in the olive oil and then season with the salt and 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, and minced jalepeno. When the quinoa has finished cooking, add it to the bowl and stir to combine.
Pour in the curry dressing and the chopped almonds and stir to coat.
Remove the shrimp from the refrigerator. 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.
To serve, place a bed of spinach on a plate, top with the quinoa salad and 4 or 5 shimp and then scatter over the chopped mint. (I skipped the spinach and ate it plain.)
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