Red, White & Blue Quinoa & Shrimp Salad
I wanted to make a fun little red, white and blue dish to bring to a 4th of July lunch & also wanted it to be unconventional. I LOVE making PRETTY food & this dish brings the American look, the flavor, and it's healthy! What more could you ask for?! ;)
What you'll need:
-3/4 lb peeled, cooked or uncooked large shrimp
-1 medium eggplant, cut into cubes
-1 container of cherry tomatoes, halved
-1 medium white onion, diced
-4 cups of white quinoa, cooked according to direction
-1/2 cup of fresh mint, diced
-1 cup of crumbled feta cheese
-4 tsp extra virgin olive oil
-1 lemon
-1 Tbsp garlic powder
-sea salt and ground black pepper
How to make it:
First I cooked my quinoa according to direction, using half water and half low sodium chicken broth for the liquid. Set aside.
In a large sauté pan, on medium heat, add in (in this order) your chopped onion, shrimp, chopped mint (leave a little bit aside for garnish on the top) and juice of half the lemon. Toss and sauté for about three minutes. Add in your cubed eggplant, halved cherry tomatoes, salt, pepper and garlic powder. Cover and turn to low heat. Let it all simmer for about 10 minutes, stirring often.
Once the shrimp mixture is done, get a large bowl. Add your cooked quinoa to the bowl, juice from the other half of the lemon, then add in your shrimp mixture and toss well. Top with feta and the rest of the mint for garnish. ENJOY!
