I had never made quinoa before, so I was a bit worried when I read on the bag that I have to rinse the quinoa to remove the bitter taste. What have I gotten myself into??? But, this recipe was very easy to make, healthy, and Josh approved (so it must be tasty and filling, as well).
I found the recipe on my friend Elizabeth’s blog: In The Loop. Her taste (in all things, not just food) is undeniably awesome, so I felt like I could trust her when she said on her blog post that this recipe was tasty.
Here it is:
Summer Quinoa Bowl
1 cup quinoa, rinsed well in cool water
2 c. vegetable broth
1 cup. (about four ears) of yellow corn kernels, cut from the cob
1 regular tomato, seeded and diced
1/4 c. fresh cilantro, chopped
2 c. baby spinach, chopped
3/4 c. slivered almonds, toasted in oven for a few minutes (I actually left this out simply because I forgot to include it. Whoops!)3/4 lb. of shrimp (I added this because JRB doesn’t eat meatless meals)
For the lime vinaigrette:
2 limes, juiced
2 tablespoons extra virgin olive oil
1 tsp. honey
1 clove garlic, minced
sea salt and freshly ground pepper, to taste
Cook quinoa according to directions on package, using vegetable broth instead of water. Set aside from heat and remove lid.
To make the vinaigrette, start by squeezing the limes into a small bowl. Add salt, pepper, garlic and honey, stirring well. With a fork, slowly pour in the olive oil and whisk well.
Meanwhile, pour a touch of olive oil into a skillet on med-high heat. Lightly coat shrimp with seasoning of your choice (I did cajun spicing to liven it up a bit), and cook until shrimp are slightly pink.
In a bowl, combine the corn, diced tomato, cilantro, spinach and almonds. Add the cooled quinoa, lime vinaigrette and stir.
Serve hot, room temperature, or cold with lime and/or avocado.