This recipe is NOT safe for Coumadin (warfarin) users.
This recipe may be safe for some who are lactose intolerant with only one tablespoon per serving of yogurt.
This is 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. Use gluten-free tamari sauce in this dish and make sure the yogurt is gluten-free.
"Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around." -Aarti Sequeira, Chef
Use a small jalapeno for this recipe – not more than about 1 1/2 inches long. If you like it spicier, using a larger pepper is OK but the spice may overwhelm the recipe.
The goal is for the spiciness to be offset by the sweetness of the red pepper, the salty umami flavor of the soy sauce, and a the tartness of the lime. This comes together with the coolness of the ginger shrimp, cucumber and tomato to make a rich, full-flavored, and very satisfying salad.
A complex salad but very much worth it.
Servings: 2 | Serving size: 4 ounces shrimp with quinoa and veggies
Cooking Time: 60 minutes total.
This recipe can easily be multiplied and makes great leftovers.
1 cup vegetable stock (or water)
1/2 cup quinoa
1 small jalapeno pepper
1 large red bell pepper
1/2 lime (juiced)
1 tsp. honey
1/8 tsp. salt
fresh ground black pepper to taste
2 Tbsp. Greek yogurt
1 tsp. reduced sodium soy sauce (or gluten free tamari sauce)
1/8 tsp. salt
1/2 cup fresh cilantro (divided)
2 tsp. olive oil
2 tsp. ginger (minced)
2 Tbsp. pumpkin seeds
8 ounces shrimp (peeled and deveined)
2 Tbsp. water
1 medium cucumber (seeded and diced)
10 grape tomatoes
Preheat the oven to 325°F.
Place the vegetable stock in a small saucepan over high heat.
When the water boils, add the quinoa, stir, and reduce the heat to simmer.
Simmer, uncovered, for 20 - 25 minutes or until the quinoa is soft and the stock is evaporated.
Add water 1/4 cup at a time if needed.
When the quinoa is cooked remove to a large mixing bowl, cool and then put in the refrigerator to chill.
While the quinoa is cooking place the jalapeno and red pepper in a medium skillet and place in the oven.
Roast for 45 minutes, turning occasionally so that the peppers browns on all sides.
Remove the peppers and place in a small paper bag, with the top folded closed, to cool.
When the peppers are cool, peel and seed the peppers and discard the stems, the burned outer peels, and the seeds.
Cut into large dice and place in a mini-chopper or blender.
Add the lime juice, honey, pepper, yogurt, soy sauce, salt and 1/4 cup of the cilantro to the jar and blend until smooth.
Place in a refrigerator to chill.
Place the olive oil in a large skillet over medium high heat.
Add the ginger and pumpkin seeds.
Cook, stirring frequently, for about 5 minutes.
Adjust the heat so the ginger cooks but does not burn.
Add the shrimp and cook until the shrimp are pink throughout. Toss frequently.
Remove the shrimp to a bowl to cool and add the 2 tablespoons water to the ginger and pumpkin seeds remaining in the pan.
Deglaze the pan with the water, and when there is about 1 tablespoon of liquid left, add it to the shrimp to cool.
Place in the refrigerator to chill.
When all of the ingredients are chilled, add the dressing, cooked shrimp, cucumber, tomatoes and the remaining 1/4 cup of the cilantro.
Gently fold together and serve.
Serving size: about 1 cup
|Calories 459||Calories from Fat 135|
|% Daily Value|
|Total Fat 15g||19%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 47g||17%|
|Dietary Fiber 8g||27%|
|Vitamin K 52mcg|