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.
"I love zucchini. I love everything about zucchini. I love saying the word 'zucchini.' Zucchini, zucchini, zucchini! Even the individual syllables are charming! You can't not be happy around such a big, green, comical-sounding foodstuff. Zucchini's hilarious and delicious!" -Jen Lancaster
Quinoa is great for you to be sure. It is full of fiber, quality carbohydrates and is also a complete protein. It is also great for salads. You can make this salad ahead and take it to your next potluck dinner or serve it for a simple weeknight meal.
This is a great example of how to balance flavors to keep sodium content lower. Quinoa, rice, and other grains often feel like they need a lot of added salt to keep them from being bland. Balancing the saltiness of the capers and goat cheese with the sharpness of the vinegar and the sweetness of the shrimp and vegetables means that you don't have to add salt to the dish for it to taste salty enough to be satisfying.
I like the black quinoa with this dish because it contrasts nicely with the pink shrimp, but you can use any color quinoa that is available to you.
Servings: 2 | Serving size = 2 1/2 cups
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and makes great leftovers.
|3 1/4 cups||water (divided)|
|1/2 cup||black quinoa|
|3 tsp||olive oil (divided)|
|1 medium||onion (diced)|
|1 large||zucchini (1/2 inch dice)|
|1/2 tsp||dried marjoram|
|1/2 tsp||dried basil|
|8 ounces||shrimp (peeled, deveined, and sliced in half lengthwise)|
|1 ounce||goat cheese (crumbled)|
|1 Tbsp||white wine vinegar|
Place 3 cups water in a small saucepan over high heat.
When the water comes to a boil, add the quinoa, stir, and reduce to simmer.
Simmer the quinoa for about 15 minutes, or until the water has evaporated.
Remove from heat, cover, and let stand for 10 minutes.
Add 2 teaspoons olive oil to the quinoa and fluff the quinoa to keep it from sticking together.
Re-cover and let stand for another 5 minutes.
Remove the quinoa to a bowl to cool. When the quinoa is nearly room temperature, place the bowl in the refrigerator to chill.
Place 1 tsp olive oil in a large skillet over high heat.
Add the diced onion and cook for about 5 minutes, tossing frequently, until the onions begin to brown.
Add the zucchini, marjoram, and basil, and cook for about 2 minutes, then add the shrimp. Toss frequently for 1 minute, then add 1/4 cup water to the pan.
Cook the shrimp for another 2 minutes (or until pink).
Add the shrimp and vegetable mixture to the chilled quinoa, then add the goat cheese, capers, and vinegar.
Fold together gently until the goat cheese has melted.
Stir gently, chill thoroughly, and serve.
Serving size = about 2 1/2 cups salad
Servings = 2
Amount Per Serving
|Calories 395||Calories from Fat 135|
|% Daily Value|
|Total Fat 15g|
|Saturated Fat 5g||21%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 39g|
|Dietary Fiber 6g||26%|
|Vitamin A 19%||Vitamin C 44%|
|Calcium 20%||Iron 20%|
|Vitamin K 20mcg||Potassium 859mg|