Last week, a bulk-sized bag of organic quinoa magically appeared in my kitchen. I've never cooked it.... can count the number of times I've eaten it on one hand... and am basically 100% ignorant of this grain (which turns out, isn't a grain at all, its a seed). I'm a rice and potatoes starch with dinner type of girl.
So when I decided to finally give quinoa a try, it wasn't without reservations. How can these little seed-looking thingies taste good? And how do you actually cook these things? I read that quinoa is packed with vitamins and is from the spinach family. Who knew?!
This is what I finally ended up doing with my first stab at quinoa for dinner, finding a fresh and healthy way to incorporate this new ingredient.
Shrimp & Quinoa Cobb Salad with Homemade Vinaigrette
1 cup Quinoa, rinsed 2 Boiled Eggs, sliced or chopped
2 cups Chicken Broth 10-12 Shrimp, deveined
Romaine Lettuce 5 Bacon Strips
Tomatoes, chopped Shredded Cheese
Red Cabbage, chopped Guacamole
In a saucepan, bring chicken broth to a boil. Add quinoa, cook until the seeds are chewy and there is a white thread evident. Let cool.
Saute shrimp in olive oil with salt and pepper to taste. Let cool.
On a bed of chopped romaine lettuce and red cabbage, layer eggs, cheese, crumbled bacon, tomatoes, shredded cheese, guacamole, and quinoa on a large plate (as pictured above).
tev's Homemade Vinaigrette
3/4 cup Extra Virgin Olive Oil 2 cloves Garlic
1/4 cup Balsamic Vinegar 2 tablespoon Apple Cider Vinegar
1 tablespoon lemon juice Cracked Black Pepper, to taste
Sea Salt, to taste 1 teaspoon Dried Basil
Combine all ingredients in a blender, Nutribullet, or shaker. Once all ingredients are thoroughly liquefied and combined, pour over salad to taste.
Do you like Quinoa? Tell us what you think!