Mango Quinoa Salad

I saw this recipe pop up on my google reader a few weeks ago. It seemed eerily similar to my world famous quinoa salad (exaggerate much?), so I figured having two world famous quinoa salads couldn't be a bad thing and gave it a whirl! I really liked it! The ingredient list is much the same as the other salad, but the addition of the mango (and subtraction of tomatoes and avocados) totally changes the taste of the salad. Admittedly, I am battling the cold-that-wouldn't-die and that has rendered my tastebuds not as sensitive (and my ability to smell). My husband claims this salad is a wild ride for your tastebuds, I wouldn't necessarily say that...but that could be the cold talking. Either way I hope you enjoy the quinoa salad, it makes a much smaller amount than the other quinoa salad :) Oh and mangoes have been a steal lately about about fifty cents a pop!

Mango Quinoa Salad

by: Our Best Bites


2 cups cooked quinoa at room temperature, or chilled (or in my case...steaming hot, I have no patience) - also I used 1 cup of uncooked quinoa and didn't really measure how much that was once cooked.
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced (confession, I used three and I don't regret it)
1 red bell pepper, diced (I used half, again...no regrets)
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoons red wine vinegar
3 tablespoons olive oil
2 tablespoons fresh lime juice
kosher salt
pepper

Place cooked quinoa in large bowl. Add everything else. Chill an hour before serving (dang, that'st just not how I roll and it tasted fine!).
fresh

Grilled Garlic Shrimp with Qunioa

It's been a long while since I made something new, sorry about that. In the whirlwind of prepping for law school, quitting a job, family reunions, etc. etc. yeah...lame excuses but still. We love this recipe for quinoa, it comes together quickly with a medley of delicious flavors. Mmmboy. Enjoy.

Quinoa with Garlic, Nuts, & Raisins
From Perrys Plate adapted from Food Network Magazine Apr 2010 (Ellie Krieger)

1 cup uncooked quinoa, rinsed
1 3/4 cups low-sodium chicken broth or water
1/4 cup nuts (pinenuts or chopped walnuts/pecans recommended)
2 T preferred cooking oil (grapeseed or coconut)
2 cloves garlic, thinly sliced
1/3 cup fresh parsley or cilantro
1/4 cup raisins or dried cranberries
1 T fresh lemon juice
pinch of salt and pepper (to taste)

Place the quinoa in a medium saucepan and cook over medium heat until toasted, about 2 minutes. Add chicken broth (or water) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Serves 3-4.


Grilled Garlic Shrimp
from Perrys' Plate

1 lb large, uncooked shrimp, shelled and deveined
4 T butter, melted
2 cloves garlic, minced
pinch Kosher salt
metal or wooden skewers

Combine melted butter and garlic in a small bowl. Let it sit while you prepare the shrimp.

Preheat BBQ grill or stove-top grill pan to medium-high heat.

Rinse shrimp, pat dry, and place on skewers, piercing each shrimp in two places to keep them from moving around too much. Sprinkle shrimp with a pinch or so of salt, then brush the garlic-butter on one side. Place skewers on the grill, butter-side-down. Brush the other sides with remaining garlic-butter. Cook for about 2-3 minutes or until the shrimp are mostly pink. Flip and cook another 2-3 minutes until fully cooked and pink. Don't overcook them or they'll turn rubbery

* I just sauteed my shrimp in a pan with butter and garlic, and I often omit the raisins because ewwww! Bleck, craisins maybe would be good- but this was plenty good without adding toddler fodder into the mix. And I used olive oil. Enjoy! Also tonight I added goat cheese and it wasn't a bad thing : )

Quinoa Salad

If I ever become known for a recipe, it will probably be this one. I took it to Blaine's family Christmas party last year and was practically hoisted up on the shoulders of a dozen women who quickly proclaimed it was the best thing they had ever eaten. I don't know that it would classify as that, but it is a beautiful salad with lots of tasty ingredients, a light and zingy dressing and it definitely stands out on a table at a potluck. Now, contrast that to my family, I took a big bowl of this to a party with my family and it sat, untouched, all night long. And the next time I was invited to a party I was politely asked to "maybe bring something besides a salad" because "your salads are just a little . . . different". But the last time someone besides me in my family consumed a vegetable was probably back in the early 70s or so.

Anywho, this is a delicious salad, easy to make and pleases most crowds, you can't ask for more than that!

PS After many lengthy discussions and much soul searching I've decided that the accurate way to pronounce quinoa is "KEEN-wah" not "keen-OH-ah".

Quinoa Salad

by: Kamiko's mom (Kamiko was a little kid in my primary class in our last ward, how sad that I can't remember her mom's name)

2 cups uncooked quinoa
1/2 green/red/or yellow pepper, diced
1 can black beans
1 1/2 tablespoons red wine vinegar
salt
pepper
1 1/2 cup frozen corn (I've used canned corn before and it was fine)
cherry tomatoes cut in half
1 or 2 avocados, diced
1/4 cup cilantro, chopped

Dressing
5 tablespoons lime juice (fresh is best, but no one will tell if you use bottled)
1 teaspoon salt
1 1/4teaspoon cumin
1/3 cup olive oil

Cook the quinoa according to package directions. While it is cooking soak the beans (rinse them first) in the vinegar with salt and pepper (to taste). When the quinoa is all cooked add the other stuff, mix the dressing ingredients together separately and then in with the salad. Serve with lime wedges if you have some left over.

I can't figure out if this is supposed to be served hot or cold. Blaine likes it hot, I like it cold. It's fine either way. Enjoy!