I seem to be on a seafood kick this week. Tonight marks my 3rd night of making a seafood recipe. Hey, what can I say. I’m a seafood lover. And living in a state that is practically surrounded by oceans provides quite the abundance of fresh seafood.
Once again, this recipe was inspired by a recipe I found in the July/August 2012 issue of Food Network magazine. The original recipe, found on page 192, calls for orzo. I subbed orzo with quinoa and made some minor changes to the recipe.
To those of you who entered my 100 followers contest and chose the Food Network magazine, if you are the winner, you won’t be disappointed with this magazine! It’s loaded with all types of recipes!
This recipe is gluten free.
- 1 cup of uncooked quinoa
- 1/2lb of shrimp, peeled, deveined and chopped
- 1/4 cup plus 1 tbsp of olive oil
- 1 clove of garlic, minced
- 1/4 cup of lemon juice
- 1 tbsp of fresh mint, chopped
- 1 tbsp of fresh cilantro, chopped
- 1/3 cup of kalamata olives
- 3oz of feta
- 1 tsp of dried dill
- 2 tbsp of chopped sun-dried tomatoes
- 1 tsp of cider vinegar
1. Cook the quinoa according to package directions. I chose to cook mine in a rice cooker. If using a rice cooker, follow the directions for cooking rice.
2. Toss the shrimp in a bowl with 1 tbsp of olive oil, the minced garlic and salt and pepper. Lay flat on a pan and broil for about 2-3 minutes per side. Remove from the oven and set aside.
3. In a large bowl, add all of the ingredients together and mix well.