A three day weekend is a great thing for the mind as well as the body. I feel relaxed and replenished. Kurt & I took a little trip to Maryland to devour some blue crab and to get away from the routine. We take this trip a few times a year, it’s our little mommy and daddy free time. It’s our roll up the sleeves and get some crab in our hair time. I can spend hours cracking crab open with a mallet and a plastic knife. For me it’s stress therapy. Delicious stress therapy. Check out my Instagram account for pictures from what we ate this weekend.
After every overindulging food trip I always crave a healthy dish that is full of nutrients and vitamins. This is one of the dishes that provides all that. I love quinoa and feel really good about eating it especially when it’s combined with herbs and asparagus. I feel like I’m going to turn into an asparagus stalk soon. We’ve been eating so much of it, I even found myself buying the pickled variety.
I can honestly say quinoa has become a staple in our house. It’s so versatile and absorbs flavors so well. It’s good next day for lunch as well. Cold, no microwave necessary.
What’s not to love?!
For a vegetarian version simply omit the shrimp.
- 1 bunch asparagus, ends trimmed, cut into 1 inch pieces
- 1½ cup uncooked quinoa
- ¼ cup fresh corn cut off the cob
- ½ pint grape tomatoes, cut in half
- ¼ cup fresh parsley and basil, finely chopped
- ¼ cup home made or store bought low fat vinaigrette
- 1 lb large shrimp, peeled and deveined
- 1 tbsp Sriracha
- 2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1 tsp red pepper flakes (optional)
- Bring 3 cups of water to a boil, add quinoa and cook simmering until all the water evaporates. Fluff with a work, set aside. TIP: I like to use my rice cooker to cook quinoa, it's much easier.
- In a medium bowl combine shrimp with Sriracha, garlic, red pepper flakes and 1 tbsp of olive oil.
- Heat the rest of the olive oil in a skillet and sauté asparagus for about 3 min. It should still have the crunch on the inside.
- Heat a large skillet, add the shrimp with the juices and cook until no longer pink on the inside.
- In a large bowl combine quinoa with asparagus, corn, tomatoes and fresh herbs. Dress with the vinaigrette, season with salt and pepper to taste.
- Serve topped with shrimp.