Tag Archives: quinoa

Oscar Party: Shrimp Plus Quinoa and Rice Salad

12 Jun Black forbidden rice and quinoa

In addition to the buffalo wings we also made a shrimp dish and a quinoa and black rice salad for the vegetarians. I love shrimp so in my searchings I found a yummy sounding shrimp recipe and then I stumbled upon a recipe with quinoa and black forbidden rice, which I happened to have just enough of in my cupboards from previous recipes. (Remember the Giada dish that used black rice?)

Spicy Garlic Shrimp Ingredients L-R: Shrimp, Garlic, Red Pepper Flakes, Brandy, Parsley, Olive Oil

Spicy Garlic Shrimp Ingredients L-R: Shrimp, Garlic, Red Pepper Flakes, Brandy, Parsley, Olive Oil

SPICY GARLIC SHRIMP (serves about 8)

  • 2 lbs Large Shrimp (Shelled and Deveined)
  • 10 Garlic Cloves
  • 2 Dried Red Chilis (or 2 Tsps red chili flakes)
  • 2 Tbsp Olive Oil
  • 2 Tsp Brandy
  • 2 Tbsp Chopped Fresh Parsley

This recipe I found on Epicurious.com and turned out absolutely delicious! Rather than buy dried red chilis though we used red chili flakes that I already had in my cupboard. Most shrimp recipes are super easy and this one is too! If you’re not into spicy, feel free to add less (or no) chili flakes, or if you love spice, add more!

Slice your garlic into thin slivers then sautee in olive oil with the red pepper flakes.

Slice your garlic into thin slivers then saute in olive oil with the red pepper flakes.

Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles and sauté until shrimp are cooked through, about 4 minutes. They should turn a nice pink color.

Add in your shrimp and stir occasionally until they turn pink.

Add in your shrimp and stir occasionally until they turn pink.

Add your brandy and cook 1 minute more. Remove from heat and either serve in a platter or in a bowl. Sprinkle with the fresh parsley and enjoy! Great to make for a dinner one night too!

Spicy Garlic Shrimp

Spicy Garlic Shrimp ready to serve!

Now on to the vegetarian dish (or even a yummy healthy side dish!).

Quinoa and Black Rice Salad Ingredients L-R: Cumin Seed, Cilantro, Black Rice, Garlic, Avocado, Lemon, Yellow Onion, Quinoa, Parsley, Bay Leaves

Quinoa and Black Rice Salad Ingredients L-R: Cumin Seed, Cilantro, Black Rice, Garlic, Avocado, Lemon, Yellow Onion, Quinoa, Parsley, Bay Leaves

CUMIN SCENTED QUINOA AND BLACK RICE SALAD (serves about 8)

  • 1/2 Cup Black Rice
  • 1 Cup Red Quinoa (we used regular)
  • 1 Bay Leaf
  • 1/4 Tsp Kosher Salt
  • 4 Tbsp Olive Oil
  • 1 Small Onion
  • 3 Garlic Cloves
  • 2 Tsp Cumin Seeds
  • 3 Tbsp Lemon Juice
  • 1/4 Cup Chopped Fresh Cilantro
  • 1/4 Cup Chopped Flat-leaf Parsley
  • Salt & Pepper to taste

This was another recipe I found on Epicurious.com, however that recipe called for avocado and lemon wedges for garnishing on top. And while we did buy the avocado and had a lemon, in the hustle and bustle of the party they were sadly forgotten. C’est la vie. It was still delicious!

Black forbidden rice and quinoa

Black forbidden rice and quinoa

You want to start your rice and quinoa cooking and then you can move on to some mise en place. Finely chop your onion, mince your garlic and chop your cilantro and parsley.

Chopped Parsley & Cilantro

Chopped Parsley & Cilantro

Diced onions and minced garlic sauteed with cumin seed.

Diced onions and minced garlic sautéed with cumin seed.

Click here for the full recipe. Epicurious has great recipes and everything is very clear in this one. Hope you enjoy as much as we did!

Finished black rice and quinoa gets mixed together.

Finished black rice and quinoa gets mixed together.

Black Rice and Quinoa Salad ready for serving

Black Rice and Quinoa Salad ready for serving

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Quinoa and Purple Potatoes-Who Knew?

13 Feb

Quinoa: the food that we’re told to eat, but not how to pronounce. While a lot of people think it’s a starch, it’s actually a grain, a seed to be exact, which is why it’s popular among the gluten-free crowd. It’s a curious food, quinoa (and that’s pronounced: keen-nwah), and one that I had never cooked before. The first time I had it was a few years ago at one of my favorite restaurants in Hollywood, Off Vine. It was a stuffed bell pepper and I thought it was so good I vowed to make it.

Well I didn’t. And now almost 3 years later I finally made a quinoa dish. And I have (no surprise) Giada and her “Weeknights With Giada” to thank. However I made 2 small changes. Giada’s recipe calls for frozen peas and black olives. I’m not a fan of either so instead I used frozen edamame (shelled) and sun-dried tomatoes. In addition I steamed my edamame before adding to the cooked quinoa. I still have the rest of the bag of quinoa in my cupboard, so maybe I’ll finally make my own version of Off Vine’s stuffed bell pepper! Stay tuned…but meanwhile, enjoy this quinoa “salad” with purple potatoes from Giada, the kitchen goddess.

Quinoa with Purple Potatoes and Edamame Ingredients L-R: Quinoa, Purple Potatoes, Shelled Edamame, Lime, Sun Dried Tomatoes, Chicken Broth, Olive Oil

Quinoa with Purple Potatoes and Edamame Ingredients L-R: Quinoa, Purple Potatoes, Shelled Edamame, Lime, Sun Dried Tomatoes, Chicken Broth, Olive Oil

QUINOA WITH PEAS AND POTATOES (serves about 3 to 4)

  • 6 ounces Purple Peruvian Potatoes
  • 2 Cups Chicken Broth
  • 2 Garlic Cloves (or 1 if you don’t want too much garlic)
  • 1 Cup (4 ounces) edamame (shelled)
  • 1/4 Cup Sun Dried Tomatoes
  • 2 Tbsp Olive Oil
  • 2 Tbsp Agave Nectar
  • 1 to 2 Tbsp Fresh Lime Juice (1 large lime)
  • Salt and Pepper to taste

If using frozen edamame (or peas if you prefer), be sure to remove them from the freezer first to allow them time to thaw. Measure out what you need in your scale and let them sit on your counter to thaw out.

Shelled Edamame

Shelled Edamame

Next cut your potatoes into about 1/2″ size (bite size) pieces. Fill a large pot about 1/2 to 2/3 of the way with cold, salted water and add your potato pieces. Turn the heat up to high and bring to a boil. And don’t freak out when the water turns green, that’s normal. I googled it and it’s a science thing having to do with levels of acidity in the potatoes. (Pretty cool though!) They should be fork tender, about 15 minutes. Once done, drain and set aside to cool.

Purple potatoes are so pretty!

Purple potatoes are so pretty!

Boiling Purple Potatoes

Boiling the purple potatoes. See the green water? Science!

Purple potatoes cooling down before adding to the quinoa.

Purple potatoes cooling down before adding to the quinoa.

While your potatoes are boiling start your quinoa. Peel and smash your garlic (don’t chop) and measure our your chicken broth and quinoa. Combine all three into a large saucepan (that has a cover) and bring to a boil over medium-high heat. Then reduce the heat to low, cover and let simmer for about 15 minutes or until all the liquid has been absorbed and the quinoa is tender. Remove from the heat and let rest for 5 minutes to finish cooking. Then remove the garlic and discard and using a fork fluff your quinoa. Add in your cooked potatoes and steamed peas and toss well.

With the side of your knife, smash your garlic just enough to let the flavor out.

With the side of your knife, smash your garlic just enough to let the flavor out.

quinoa

Quinoa measured out and ready to cook!

While your quinoa is simmering steam your peas and then set aside. Chop up your sun-dried tomatoes (I used dry versus ones soaked in oil) into small pieces and set aside. (This was instead of the black olives.) In a liquid measuring cup, combine your olive oil and agave nectar to make 1/4 cup total. Pull out a blender or a mini food processor and combine the sun-dried tomatoes, olive oil and agave mixture, lime juice and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Chop until chunky.

Olive Oil and Agave Nectar

Olive Oil and Agave Nectar

Chopped up sun dried tomatoes.

Chopped up sun-dried tomatoes.

Sun Dried Tomato and Agave Dressing

Sun Dried Tomato and Agave Dressing

Pour enough to coat over your quinoa mixture, serve and enjoy! I had mine as a full dinner, but this would make a great side dish as well.

Quinoa with Purple Potatoes and Edamame

Quinoa with Purple Potatoes and Edamame

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