California Quinoa

Let me start by saying, I laid out all of my ingredients at 4:30 pm, fired up the water for the quinoa, then got a text from dad, be ready to leave quarter after 5. After a serious stare down between my mise-en-place and the clock, I took a heaping gulp of coffee and went to work. Turns out 45 minutes was all I needed to slice and dice, whisk and wamp, shoot and boot, chomp and stomp? I’ve had an abundance of caffeine today, please understand. 

I also just got back from an auction, which is what dad was referring to. The Henry’s at an auction is something I’d never expect, but auctions and antiques is our new hobby and I’m kinda diggin’ it. If you’re also a food blogger, you’d be amazed at the fun vintage props you find for photography.  I’ve always knocked on auctions (TV is to blame), but I guess they say don’t knock it til’ you try it for a reason. You know something else I’m reluctant to? Quinoa. 

Doing all these new things, look at me go. Actually quinoa is not something new in my kitchen, in fact I have a big ol’ jar filled with the tiny grains just screaming my name. When I first started cooking I think I went through every quinoa recipe out there and after dropping an entire jar of it, I vouched I would never touch it again. 

This was inspired by a similar quinoa salad that we made in class. Let me just say, they let me eat out of the bowl after coming back so many times for refills. I fell in love. Why did I ever let this stuff go? After all, this is considered a super grain assuming because it gives you super powers. Actually this dish does give you super powers and you won’t  find out until you make it.

Can you tell I teach children’s cooking classes btw?

I amped up this recipe by adding a whole new level of flavor with different spices, roasted vegetables, and adding more protein. Did I just say more protein? My brother probably heard that from the gym. 

The first thing I did was cook my grains. For every 1 cup of quinoa you need 2 cups of water. I cooked mine in water with 1 tablespoon of curry powder. Do chicken stock if you have some on hand! I used up my can of corn, but do buy it fresh! Fun tip: before husking corn on the cob, zap it in the microwave for 4 minutes and the corn will slide right out. I told my classmates that and they were ahmazed. I also diced up red pepper and threw both on the grill pan over the stove to give them some color and texture. While those were cooking I toasted sunflower seeds under the broiler. Other than that the only thing left to do is whip up the dressing and cook the shrimps, which both the marinade and dressing are give-and-take the same thing. Total this dinner took less than 25 minutes. 

PS: when buying shrimp, buy them with the shells on and freeze your shells! If all goes as planned, next week you’ll be thanking me. 

A 25 minute protein packed meal that’s just a fun to stare at than eat? Uhm. Winner. 

This is best served cold so it would be perfect for leftovers the next day. Plus that quinoa will have a chance to sit with those flavors over night. Prepare to win the best lunch award at work. If you have any lettuce waiting to be used, sprinkle it on top. My boyfriend’s brother makes fun of him for his salads, Mickey uses lettuce the way people use cheese. Personally I think that’s brilliant. Oh how the tables have turned.