HOW DID NAPOLEON HILL INFLUENCE MY LIFESTYLE - THE LI LIFESTYLE?
January 4, 2018
IT’S ALL ABOUT LUXURY, FASHION, ART AND OF COURSE, FOOD! IT’S MIAMI DESIGN CULINARY TOUR, BY MIAMI CULINARY TOURS.
May 3, 2018
A LIGHT & YUMMY DINNER: STIR-FRIED SHRIMP WITH QUINOA SALAD
February 21, 2015
My husband and I are trying to keep ourselves fit in America. As you know, this task isn’t easy, because the yummy burgers are always lurking.
So, for a light dinner, I made a yummy salad, with quinoa and shrimp. If you are a veggie person you can swap shrimp for chopped zucchini.
We hope to make eating quinoa a lasting habit. It 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 1 1/2 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 on a plate, add quinoa mixture and drizzle with cranberry vinaigrette (recipe bellow)! It’s ready to serve!
Enjoy! ; )
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; Whisk well.