Quinoa Salad with Shrimp and Feta
Last weekend we were driving over the Sierras hill to California, and my kids kept asking me if we were there yet. Yes, cliche, but kids really do ask that.
We had about an hour to go. My kids are still too young to have a real concept of how long a few minutes or an hour lasts, so I said,
“We’ll be there in about two Diegos.”
“OK,” they said, satisfied.
My kids are obsessed with Dora and Diego lately. Otherwise I would have said, “One My Little Pony,” which was their last fetish. (FYI, It takes about 4 Mary Poppins to get to Grandma’s house in Idaho.)
This little method comes in handy when they’re begging for dinner. This salad will be done in under a Diego, and you can even grill the shrimp which is nice.
Why yes, I do like quinoa. Why. do. you. ask?
Quinoa Salad with Shrimp and Feta
Yield: Serves 4-5 as a main dish
Total Time: about 30 minutes
Ingredients:
1 1/2 cups uncooked quinoa, rinsed
3 cups broth (any kind)
1/2 pound large shrimp, peeled, tails removed, and chopped
1 Tablespoon heat-safe oil, like coconut or grapeseed
1 clove garlic, minced
Sea salt and freshly ground pepper
Grated zest of 2 small (or 1 large) lemon, plus 1/4 cup fresh lemon juice
4 green onions (scallions), thinly sliced
3/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1 1/2 cup diced English cucumber (about half of one)
4 ounces crumbled feta cheese
3 Tablespoons halved kalamata olives
1/3 cup extra-virgin olive oilDirections:
Preheat the broiler in your oven. (Or turn on your grill.)
Bring broth to a boil and add quinoa. Boil for a minute or so, then reduce heat to medium-low, cover, and cook for 12-15 minutes, or until water is completely absorbed and quinoa is fluffy. Set aside.
Toss shrimp pieces on a baking sheet with 1 Tablespoon of oil, garlic, and salt and pepper to taste. Arrange evenly on the baking sheet. Broil the shrimp, stirring once, until opaque and just cooked through, 2-3 minutes.
In a large salad bowl, combine shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives, and olive oil. Toss to coat evenly. Serve immediately or refrigerate, covered, for a few hours. (Best if you bring it to room temperature before serving.)
Nat's Note:
1. I actually didn't use olives because we don't like them. I used chopped peperoncini peppers instead for a little heat.Adapted lightly from Food Network Magazine Jul/Aug 2012
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Joanne — August 14, 2012 @ 3:11 pm
Haha I wish my parents had been able to do that when we were kids…but it wouldnt have helped because there were no car dvd players then :P
I love quinoa also! This salad sounds fantastic.
[Reply]
Natalie replied: — August 14th, 2012 @ 3:13 pm
Me too. :) We’ve never had a DVD player built into our car and our portable one we had for long trips busted over a year ago. My kids do fine without it. (Huh… imagine that!) They watch a couple of their shows every day so they kind of know how long that lasts.
Julia {The Roasted Root} — August 14, 2012 @ 3:40 pm
What a crack up! The little girls I used to babysit were obsessed with Dora the Explora too….I wish I had read this post back then – it would have made bath and dinner time a lot more managable, lol! I just got your fb post – yup, we went through Idaho – I totally should have called and texted but we pretty much flew through your hometown then camped at Challis hotsprings. It was an AWESOME trip but I wish I could have spent more time in each place. :) Hope you had a great weekend!
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Natalie replied: — August 15th, 2012 @ 2:21 pm
Just a drive-through, eh? I did think of a little pancake place called Smitty’s that’s close to the freeway exit… by the river & the temple. It’s been there FOREVER… like the 40s or 50s? And it looks like they haven’t updated anything. We always went with my great-grandparents (I’m not sure if they were aware the other restaurants existed) and they serve breakfast all day. They’re pancakes are THE. BOMB. (At least a few years ago when I was there last…) Glad you had fun!
Julia {The Roasted Root} replied: — August 16th, 2012 @ 8:38 am
Oh man, I missed bomb pancakes??? ::sigh:: I know the whole group would have enjoyed that! I love older restaurants that have stuck with traditional recipes, especially breakfast…maybe Guy Fieri needs to pay them a visit ;)
Renee — August 15, 2012 @ 3:08 pm
Hey, some sort of shrimp-quinoa-cucumber thing is on my menu for this weekend, might have to try your recipe! I think I might add some tomatoes since our garden is growing a bumper crop right now!
And thanks for the cute idea on time for the kiddos; my boys are WAY into Diego right now, too!
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Gwen @SimplyHealthyFamily — August 15, 2012 @ 11:47 pm
Natalie, your blog/writing has been a favorite of mine for some time. I’m feeling sentimental tonight because I just came home from dropping my son off at college which only family and a handful of friends such as you know. Your comment on my latest post struck a chord w me. Ive been in a rut w blogging lately and am going to keep it up for the sake of creativity and a constructive outlet.
I love quinoa and herbs but never would have thought to combine mint w dill. I look forward to the new dinner.
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Karly — August 21, 2012 @ 12:50 pm
I really would have liked this whole recipe better if the instructions were to cook the qunioa for half of a Diego and broil the shrimp for a commercial break.
I suppose I like the recipe even without the tv time frames, though. :)
[Reply]
Natalie replied: — August 21st, 2012 @ 2:03 pm
I know, right? :) I make us sound like such TV heads…