This is a nice, light summer dish that incorporates vegetables, whole grain, healthy fats, and protein. It is colorful, balanced, and delicious. Enjoy!
Cook ½ cup of quinoa in water with a dash of salt. Meanwhile, chop the veggies. You will need ¼ cup of cubed red bell peppers, ¼ cup of cubed yellow summer squash (you can use zucchini, if you’d prefer), and ¼ cup of edamame beans[1]. Sauté the vegetables in one tablespoon of olive oil. Set it aside.
Marinate eight ounces of raw shrimp (around 30 medium shrimp) in the juice of one lime, two tablespoons of finely chopped red onions, ½ teaspoon of dried cilantro, ½ teaspoon of salt, and a dash of red pepper flakes (feel free to adjust the spices to your taste). Sauté the shrimp in one tablespoon of olive oil and set it aside.
Combine the cooked quinoa with one tablespoon of pesto. You can use any pesto you’d like. (I make my own arugula and spinach pesto by combining the greens with olive oil, garlic, and balsamic vinegar in a food processor.) Add the sautéed vegetables and the shrimp and serve. Yields two servings (or three smaller ones to which you can add a side salad).
| Quinoa is an ancient grain, originally from the Andes Mountains of South America. An interesting fact is that quinoa presents more protein than other grains. It is also a good source of fiber, vitamins, minerals, and unique phytonutrients. In addition, it is light, easy to digest, and quick to prepare (around 15 minutes to cook). |
| Edamame are green soybeans commonly used in East Asian cuisine. They are rich in protein, fiber, vitamins, and minerals. You can find edamame with the pods or shelled in the frozen vegetable section of your supermarket. They come precooked, making it easier to add to any dish. |
[1] I buy frozen, shelled edamame beans.