quinoa and i are getting along

One of my goals for 2014 was to branch out and experiment in the kitchen with quinoa.

I've made a couple of yummy salads since then, including this one, and once or twice, subbed quinoa for couscous or orzo. Its versatility is winning me over.

And then this recipe caught my eye this past weekend, and it is the jam. Shrimp, cucumbers, lemon, and a splash of fresh herbs make it bright and cheery, and it stores like a champ in the fridge for weekday lunches or light summer dinners.

Roasted Shrimp & Quinoa
Serves 4-6 as an entree, 6-8 as a side

1 c. uncooked quinoa
2 c. chicken broth
1 lb. shrimp, peeled and deveined
extra virgin olive oil, divided
salt and pepper, to taste
1/4 c. lemon juice, freshly squeezed
5 scallions, both green and white parts, chopped
1/2 red onion, diced
1/2 c. fresh dill, chopped
1/2 c. fresh parsley, chopped
1 cucumber, unpeeled, chopped
1 c. feta cheese, crumbled

1. Preheat oven to 400 degrees.


2. Cook quinoa according to package directions (I use the chicken broth in place of water), and allow to cool.


3. Rinse shrimp and pat dry. Spread shrimp onto a baking sheet, drizzle with about 2-3 Tbsp. olive oil. Season with salt and pepper, and toss to coat. Be sure shrimp is in a single layer on the baking sheet, and roast for 5 minutes.


4. While shrimp roasts, whisk together the lemon juice, 3 Tbsp. olive oil, and salt and pepper to taste. Set aside.


5. When the shrimp is finished and cooled, add it to the quinoa. Stir in the scallions, red onion, dill, parsley, cucumber and feta cheese.


6. Pour the lemon dressing over the mixture and toss to combine.


7. Store in an airtight container for at least one hour before serving, but it's better if it sits overnight.


8. Before serving, drizzle with a little bit of olive oil and taste for seasoning.

As a side note, I think this would be extra-special and summer-y if the shrimp were grilled.

Happy summer!