This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
“The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been sitting on the grocery shelf for weeks, even months - even years.” -Julia Child
This is a great summer salad that is best made in a double batch. The flavors are great: shrimp, dill, feta cheese, sweet orange and tart lemon.
The great thing is that there are so many ways to take this. Using the basic technique you can vary the flavors and ingredients. For example, you could substitute black beans for the chickpeas, use lime instead of lemon, and Mexican spices (chili powder, oregano, cumin, and smoked paprika). Or use white beans, fresh basil instead of the dill along with salmon and mozzarella for a Caprese-like vibe.
Servings: 4 | Serving size: about 2 1/2 cups
Cooking time: 60 minutes (does not include chilling time)
This recipe can easily be multiplied. This recipe makes very good leftovers and keeps for about 48 hours in the refrigerator.
Place the shrimp in a bowl with the lemon juice and the lemon zest.
Toss well and set aside.
Place the drained chickpeas in a large mixing bowl and set aside.
Place a large skillet over medium high heat.
Add two teaspoons of the olive oil, and when it is hot, add the garlic.
Cook for about one minute, then add the onion.
Cook for about 4 minutes. Stir frequently and adjust the heat so the onions are translucent but still slightly firm.
Add the vegetable stock, water, orange juice, orange zest, quinoa, salt, and pepper.
When the liquid comes to a boil, reduce the heat, cover, and let simmer for 15 minutes.
Remove from the heat and let stand for 5 minutes.
While the quinoa is cooking, place a second large skillet over medium high heat.
Add 1 teaspoon of the olive oil and then the shrimp.
Saute for about 4 minutes on one side and turn the shrimp.
Cook for another 4 minutes and place the shrimp in the bowl with the chickpeas.
Add the remaining liquid from the marinade and the white wine to the pan.
Cook until the wine is reduced to about 2 tablespoons, scraping the bottom of the pan frequently.
Add the liquid to the bowl with the chickpeas and shrimp.
When the quinoa is done cooking and resting, add the quinoa to the bowl with the chickpeas and shrimp.
When the salad is cold, add the cucumber, tomato, dill, and feta cheese.
Fold together gently and serve.
Serving size: about 2 1/2 cups
|Calories from Fat 90
|% Daily Value
|Total Fat 10g
|Saturated Fat 3g
|Monounsaturated Fat 4g
|Trans Fat 0g
|Total Carbohydrates 40g
|Dietary Fiber 5g
|Vitamin A 5%
|Vitamin C 33%
|Vitamin K 20mcg