Thursday, January 26, 2012

Superfood Salad

Pinned this recipe, thinking it looked healthy and tasty at the same time.  Yesterday one of my favorite bloggers Natalie raved about her version, so last night I tackled it, using a few of her suggestions and adding a few of my own.

I may actually need to call it Superhero Salad, because I magically forgot about how healthy it was when I was eating it-- it is THAT delicious.  I cannot wait to have it again for lunch today!
Original recipe here, below is my version.  
Superfood Salad with Lemon Vinaigrette
Serves 4
1/2 cup dry quinoa
1lb cleaned, peeled, deveined and de-tailed shrimp
1 T sesame oil
pinch red pepper flakes
1 navel orange, peeled and segments chopped
1 avocado, chopped
1 can black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen corn, thawed
1 cup frozen chopped kale, thawed
salt & pepper
For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
3 garlic cloves, microplaned or finely minced
1-2 t Sriracha (or to taste)
salt & pepper
6 Tablespoons extra virgin olive oil
1. Cook quinoa according to package directions.

2. Cook shrimp 1-2 minutes per side in sesame oil, sprinkled with S&P and red pepper flakes.
3. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, Sriracha, salt and pepper into a small bowl and whisk in oil.
4. Combine cooled quinoa with shrimp, orange segments, avocado, beans, pomegranate arils, corn, kale, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.


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