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. (Blue cheese is gluten-free.)
"Only that I insist upon your dining with us. It will be ready in half an hour. I have oysters and a brace of grouse, with something a little choice in white wines. Watson, you have never yet recognized my merits as a housekeeper." - Arthur Conan Doyle, The Sign of Four
Quinoa makes the perfect salads. It offers great texture and a fantastic nutty flavor. Best of all it is both a complete protein and high in fiber.
There is a bit of controversy about whether you need to rinse quinoa before cooking. The argument is that the saponin, a chemical that occurs naturally and acts to keep insects from eating the quinoa, should be rinsed away before cooking. Some say that not rinsing the quinoa results in a soapy flavor, but personally I don't taste a lot of difference.
It is a bit of a hassle to rinse the quinoa and when the seeds are damp you can't place them in a skillet and lightly toast before cooking which I will often do. That seems to really bring out the nutty flavor. You can, in essence, take almost any risotto recipe and substitute quinoa. It generally takes less time to cook than rice and makes for a great dish.
Looking across recipes I found in searches the instructions seem about 50/50, rinsing vs. not rinsing. The better cook's blogs that I reviewed appear to be, like me, more in favor of not rinsing. Also, much of the quinoa sold in the U.S. has already been rinsed (some bags will be labelled accordingly).
It is best to make this salad the day before so the flavors blend together.
Servings: 2 | Serving size: about 2 cups salad
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and makes good leftovers.
|8 ounces||shrimp (peeled and deveined)|
|1 Tbsp.||olive oil (divided)|
|1 large||leek (sliced in half lengthwise and cleaned well)|
|2 medium||ribs celery (diced)|
|1/2 medium||red bell pepper (diced)|
|4 ounces||grape tomatoes (halved)|
|2 tsp.||white wine vinegar|
|1 ounce||blue cheese (small crumbles)|
|to taste||fresh ground black pepper|
Place the water in a small sauce pan over high heat.
When the water boils, add the quinoa. Reduce the heat to a high simmer.
Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.
After about 5 minutes, remove the quinoa to a large mixing bowl, and after it has cooled place in the refrigerator to chill.
While the quinoa is cooking, place a large skillet in the oven and preheat to 325°F.
When the pan is hot, add 1 teaspoon of the olive oil to the pan and then the leeks and the shrimp.
Roast for about 10 minutes and remove the shrimp when pink. Place the shrimp in the bowl with the quinoa and return to the refrigerator to chill.
Turn the leek over in the pan and finish roasting – about 20 minutes.
Remove and let cool slightly.
Slice the leek crosswise and add to the bowl with the quinoa and shrimp.
When the quinoa is cool, add the remaining 2 teaspoons of olive oil, celery, peppers, tomatoes, , vinegar, blue cheese, salt, and pepper.
Fold together until well blended.
Chill well. The salad is best if it is chilled overnight before eating.
Serving size: about 2 cups salad
|Calories 393||Calories from Fat 135|
|% Daily Value|
|Total Fat 15g|
|Saturated Fat 4g||19%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 39g||30%|
|Dietary Fiber 6g||25%|
|Vitamin A 29%||Vitamin C 80%|
|Calcium 21%||Iron 19%|
|Vitamin K 46 mcg||Potassium 703 mg|
|Magnesium 134 mg|