Healthy and Delicious!
INGREDIENTS
Serves 4
QUINOA
2 cups uncooked quinoa
DRESSING
zest and juice from 3 lemons
2/3 cup shaved parmesan cheese
1/2 cup extra-virgin olive oil
2 tsp kosher salt
1 tsp black pepper
2 cups arugula
2 tbs capers, drained
ROASTED SHRIMP
20 large shrimp, peeled and deveined (16-20 count)
garlic powder
smoked paprika
kosher salt
black pepper
extra-virgin olive oil
INSTRUCTIONS
*This dish can be served warm OR chilled. I prefer chilled but my fiancé prefers warm so we just decide based on the situation that day. For warm, just skip the refrigeration for step 1 and 3*
Step 1: Prep Quinoa
Cook quinoa according to package instructions. Refrigerate until cooled completely.
Step 2: Mix Dressing and Quinoa
Place cooled quinoa in a large mixing bowl. Add arugula, lemon zest, lemon juice, capers, cheese, olive oil, 2 tsp salt and 1 tsp pepper. Toss everything together. Adjust salt, pepper and amount of cheese to your own taste.
[If concerned about salt level, try 1 1/2 tsp salt first and add from there]
Step 3: Roast Shrimp
Preheat oven to 400 degrees F. Place shrimp in 1 layer on a foil lined sheet pan. Sprinkle with one light layer of garlic powder, paprika, salt and pepper. Drizzle with olive oil. Use your hands to toss and mix everything so the shrimp is coated on all sides with seasoning and oil. Roast in oven for 8-10 minutes, just until pink and firm and cooked through (I do 8 minutes). Refrigerate until ready to serve.
When ready to serve, plate quinoa first and arrange shrimp on top.
[Note: This can also be served as a warm dish. Just skip the refrigeration for step 1 and 3]