A LIGHT & YUMMY DINNER!
STIR-FRIED SHRIMP WITH QUINOA SALAD
24 medium shrimp, peeled and deveined
136g of uncooked quinoa ( I usually use Easy Quinoa of Natures’s Earthly Choice).
1/2 chopped onion
1/2 chopped green pepper
1/2 chopped red pepper
1/2 chopped apple
1/2 cup walnuts
A little mixed walnuts, chestnuts and berries
A mixed baby greens (arugula, lettuce and spinach)
4 soupspoon Cranberry Vinaigrette
1 soupspoon Olive oil
1 teaspoon salt ( it's up to you)
Quinoa is one of nature's superfoods and a busy cook's dream: it's ready in 15 minutes! This nutty-tasting, gluten-free grain delivers a healthy dose of fiber and is one of the only plant foods that is a complete protein, since it provides all 9 essential amino acids.
Place the quinoa into a small saucepan and add 1and1/2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat.
Heat olive oil in a nonstick frying pan over medium-high heat. Add salt, chopped onion, peppers and shrimp. Stir-fry about 3 minutes. Transfer to a bowl, add quinoa, chopped apple, mixed walnuts, chestnuts and berries and stir.
Place the baby greens in a plate, add quinoa mixture and drizzle with cranberry vinaigrette (recipe bellow)! It’s ready to serve!
Cranberry Vinaigrette Salad Dressing
1 cup cranberry juice
1/2 cup chopped fresh or frozen cranberries, thawed
1 tablespoon extravirgin olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
2 teaspoons minced chives
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Place juice and cranberries in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Combine cranberry mixture, oil, and remaining ingredients in a small bowl; stir well with a whisk.