It is finally warming up here in San Diego, after a long, cool spring, and summer is here. The flannel sheets are off the bed, my kitchen skylight is open all day long, and I’m out watering the garden every other day.
Summer weather leads to recipes such as this herbed quinoa salad that can be served warm, chilled or at room temperature. Now is the time for dishes that call for stove-top cooking, brief oven times and easy assembly. The shrimp roast quickly, within 5-6 minutes, and taste so much better than when boiled, a tip I learned from studying Ina Garten’s recipes with shrimp.
I dipped into my package of quinoa from Bob’s Red Mill, given to me last May at Camp Blogaway, by Andrew, a sponsor for the company.
If you don’t have quinoa on hand, brown rice or whole wheat couscous can be substituted. The beauty of quinoa is that I have so many friends eating a gluten-free diet. It tastes nutty and rich, and is a can’t-lose ingredient for a variety of summer salads and dishes.
Have fun playing with a variety of different fresh herbs. I tend to walk out to the garden and snip a handful of whatever looks good, or needs trimming
A few years ago, Larry lined a portion of a raised bed with chicken wire – goodbye, gophers – and that little area is packed with fragrant herbs. Yesterday, the dill, parsley, chives and lemon thyme looked plentiful and so I went with that combination.
- 2 cups vegetable stock
- 1 cup quinoa
- ¾ pound extra-large shrimp, peeled and deveined (about 12 shrimp)
- kosher salt and ground black pepper
- 3 tablespoons olive oil, plus extra for roasting shrimp
- 2 tablespoons Meyer lemon juice
- 2 teaspoons champagne vinegar
- 1 teaspoon Meyer lemon zest
- 3 tablespoons pine nuts
- 1 tablespoon chives, chopped
- 1 tablespoon dill, chopped
- 2 tablespoons flat-leaved parsley, chopped
- 1 tablespoon lemon thyme, chopped
- Preheat oven to 400 degrees.
- Using a medium-sized saucepan, heat the stock until boiling. Add the quinoa, stir, cover and reduce heat to low. Cook 15-20 minutes, until stock has been absorbed by the quinoa. Remove from heat and allow quinoa to rest, covered, for 15 minutes.
- Spread the shrimp on a sheet pan. Drizzle with olive oil and add salt and pepper. Roast in oven for 3 minutes, then turn shrimp and cook for another 2 minutes. Remove from oven and set aside.
- To make the vinaigrette, whisk together the olive oil, lemon juice, vinegar and lemon zest. Set aside.
- Heat a small frying pan and toast the pine nuts, stirring until they are golden brown. Remove from the heat.
- Fluff the cooked quinoa with a fork and turn into a salad bowl. Add the roasted shrimp and vinaigrette and toss. Add the toasted nuts and herbs. Toss the salad and allow it to sit for 15 minutes before serving or chill for 2 hours if you plan on serving a chilled salad.
Yes it finally warmed up in San Diego. “Humidity” actually, for San Diego that is. Great looking summer dinner!
Sticky is right, Averie – it even rained a little early this morning. Enjoy the weekend.
You should have included a photo of the herbs you clipped! That’s a classic RGB move. 🙂
Don’t you love it when you can run outside to clip something for a recipe?
Way to go!
Good idea, Kim.
I love cooking grains in broth. Your salad with herbs and shrimp sounds perfect. Just a perfect combo. Thanks for the healthy inspiration.
You are welcome!
I love grain salads. This looks delicious, Liz.
Thanks, Lynda – made for an easy supper last night. It is warm and humid here…
Love grain salads, and this one looks so refreshing. Nice writing, too:)
Carol, thanks – now that it is warm, I’m going to make this in many variations, I believe.
Great idea – love the lemony vinaigrette and especially roasting the shrimp!
Roasting the shrimp is an Ina Garten trick.
I love quinoa but am quite lazy looking for different ways to use it, thanks for the inspiration this sounds like a fantastic salad!
Your comment came in just as I was opening your shortbread in the jubilee tin!!! Thank you!! Putting photo on twitter right now – X0 Liz
Oh yes!!! This salad looks absolutely delightful! I really love quinoa, this recipe is going in my must try box 🙂
You will like it, Wendy, if you are a quinoa fan.
Oh yummy! Shrimp & quinoa – my favorites! Looking good!
Please critique my photo? I ended up literally dripping sweat to get the shot.
Oh yum! I’m catching up tonight on postings, and just saw this! I know I’ll love it – I loove lemon with quinoa. It’s a perfect dish for this week. It’s been hot here at the Lake too.
Gorgeous photo, BTW. What kind of lighting did you have?
I shot this in our living room in the late afternoon just as the sun was hitting.Most of the time I shoot one of 3 places in the kitchen.
Summer food! GREG
This is my kind of meal, Liz! I adore quinoa, and Bob’s Red Mill! Love the added shrimp too!
Thanks, Cassie, next time I’m going to try scallops.
Great photo, Liz and the salad looks superb. I can taste all those fresh herbs and feel the pop of the quinoa between my teeth…YUM!
Thanks, Steve – and to my friend Stephanie, who taught me to wipe off the shrimp before the shot.
I made it last night! Added some cherry tomatoes, used chives/oregano/orange mint/thyme and sautéd the shrimp cuz oven was busy with cookies. Yum!