Quinoa – Shrimp Salad
Quinoa (keen-wah) has a very
high protein content of 16% with a delicious flavor and
interesting texture.
1 cp. Quinoa
Rinse quinoa in cold water, drain. Cook in 2 cps. water for 15
minutes or until water is absorbed.
1 pound shelled
shrimp ½ tsp. red pepper
1 tsp. tamari or soy sauce
In a large skillet coated with cooking spray, cook shrimp with
red pepper and soy sauce for about 5 minutes or until shrimp are
done.
1 cp.
Corn ¼ cp. Lemon or
lime juice
1 cp. Diced red bell pepper 1 Tbsp. vegetable
oil
¼ cp. Sliced green onions ¼ tsp. salt
2 Tbsp. chopped fresh cilantro
¼ cp. Finely chopped celery
Combine lemon juice, oil,
salt, and sugar. In a large bowl, combine with shrimp,
corn, bell pepper. onions, cilantro, and celery.
Fold in lemon juice mixture.
Serve cold.
All Graniteware shown above is
available in our store
Here!
ORGANIC QUINOA
WHAT IS QUINOA?
Quinoa (pronounced
Keen-wah) is an ancient grain of the Incas, exceptionally
high in protein (up to 20%) with a very interesting
ivory bead appearance. The seeds are small and oval.
When cooking, the outer germ which coils around the
seed, uncoils, forming a little spiral tail. The seeds
have a nutty flavor and the tail retains a crunch while
the rest of the seed cooks up soft. It is a very
versatile grain which can stand alone like rice, makes a
nice addition to bread and muffins, pancakes, waffles,
all the while boosting the protein content. This little
pearly dynamo is high in B vitamins, iron, zinc,
potassium, calcium, and vitamin E.
Quinoa was to the Incas what blue corn was to the
Anasazis culture—revered as the Mother Grain.
Purportedly, each year the seed was planted with a
golden spade. The plant is leafy, grows to be about 5
feet tall and looks like the sorghum plant.
