Lately, I've been getting a little too acquainted with the rice cooker if you get what I mean. So to mix things up, recently I decided to finally dig into this 4lb bag of quinoa we got at Costco ages ago. It has literally been with us for two years! I was inspired by Chef Michael Symon's Grilled Shrimp with Barley Salad and did a Greek-inspired spin using the quinoa and whatever veggies I had laying around.
2 cups uncooked quinoa
Extra virgin olive oil
1 lb raw shrimp
1 cup diced eggplant
Salt and pepper, to taste
1 cup diced seedless cucumber
Chopped green onions
Goat cheese
:: Cook the quinoa according to package instructions. Pro tip: use chicken broth for extra flavor!
:: Grill the raw shrimp on a grill pan.
:: Sautee the eggplant in extra virgin olive oil, season with salt and pepper.
:: Toss the cooked quinoa with shrimp, eggplant, cucumber, green onions, and season with more salt and pepper.
:: Crumble in the goat cheese.
Voila! Easy-peasy.
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