Chill out this summer with Chilean quinoa and shrimp salad

  • By Linda Gassenheimer The Miami Herald
  • Thursday, June 5, 2014 4:10pm
  • Life

Welcome the warmer weather with a quinoa salad filled with vegetables and shrimp and topped with a citrus-and-olive-oil dressing. Quinoa, an ancient grain from the Andean Mountains, has become very popular in recent years. It’s a good source of protein and it is gluten-free.

Cooking the onions until their natural juices caramelize, a process that takes about 10 minutes, gives the salad a hint of natural sweetness. Let the onions cook while you prepare the rest of the components.

Chilean quinoa salad

2 cups water (divided)

1 cup sliced white onion

1/2 cup quinoa

1 cup sliced carrots

2 teaspoons minced garlic

1 cup green beans, cut into 1-inch pieces

1 cup defrosted frozen corn kernels

2 cups cubed tomatoes

1/4 cup coarsely chopped cilantro

Kosher salt and freshly ground black pepper

1/3 cup orange juice

1 tablespoon olive oil

Pinch cayenne pepper

3/4 pound peeled, cooked shrimp

4 cups romaine lettuce, rinsed

Pour 1/2 cup water into a medium-size nonstick skillet. Add onions and sauté over medium heat for 10 minutes. Add more water if onions become too dry. They should be golden, not browned.

Meanwhile, rinse quinoa in a fine-mesh strainer over the sink. Add to a small pot with the remaining 1 1/2-cups water. Bring to a boil over high heat. Lower heat to medium, cover with a lid and cook 10 minutes. All of the water should be absorbed. If the pot runs dry before the quinoa is cooked, add more water.

When onions are ready, add carrots, garlic and green beans. Saute 3 to 4 minutes. The vegetables will be crunchy. Remove from heat. Add cooked quinoa, corn, tomatoes and cilantro to the skillet. Sprinkle with salt and pepper to taste. Mix well.

Mix orange juice, olive oil and cayenne pepper together. Add the shrimp to the mixture. To serve, line a serving platter or 2 individual plates with the lettuce leaves and spoon the quinoa salad on top. Spoon the shrimp and dressing over the quinoa.

Makes 2 servings.

Wine suggestion: For this trendy Chilean dish, try a Chilean Torrontés.

Per serving: 558 calories (19 percent from fat), 11.8 g fat (1.7 g saturated, 6 monounsaturated), 276 mg cholesterol, 47.9 g protein, 72.2 g carbohydrates, 13.1 g fiber, 275 mg sodium.

More in Life

New documentary chronicles Obama’s last year in White House

“The Final Year” doesn’t paint the administration in rosy colors, but it isn’t too critical either.

‘Forever My Girl’ takes a page from the Nicholas Sparks genre

The film based on a novel by Heidi McLaughlin is a well-worn tale of lost love and redemption.

Curries continues home-cooked Indian cuisine at new location

The restaurant, now located on Evergreen Way, also puts an Indian spin on Northwest cooking.

International guitar tour led by Lulo Reinhardt stops in Edmonds

International Guitar Night, now in its 18th year, is Jan. 24 at the Edmonds Center for the Arts.

New Cascadia Art Museum exhibit showcases mid-century designs

The exhibition includes ceramics, furniture, clothing, sculpture and jewelry from 1948 to 1966.

This beefy ex-cop has a delicate hobby: intricate paper-cut art

You can see Tom Sacco’s creations at the upcoming Everett Art Walk.

Slow-roasted vegetables make sumptuous sauce for pasta

Make the basic but good spaghetti with red sauce blissfully better with this recipe.

Mocking meatloaf: One man’s loaf is another man’s poison

Some don’t like it and some do. Here are six meatloaf recipes to try.

Roasted Brussels sprouts can be the apple of picky eater’s eye

Toasted sesame seeds and diced apple add flavors that compliment the sprouts’ earthiness.

Most Read