Expanding My Horizons

For dinner tonight I decided to try something different - quinoa.  I have heard about how healthy and yummy it is, so when I saw red quinoa at Trader Joe's the other day, I knew I had to make it.  Since quinoa is rather hearty, I decided to pair it with a lighter protein - grilled shrimp.  The quinoa was nutty and delicious and the shrimp were so flavorful.  My husband loved everything, so it was definitely a success.  Enjoy!

Cranberry and Almond Quinoa
(Serves 4 as a side dish)

1 cup quinoa (I used the red kind) - prepare according to the package instructions
1 small onion, finely chopped
1/4 cup almonds, chopped
1/2 cup dried cranberries
1 tsp balsamic vinegar
1 tsp salt
1/2 tsp pepper
4 Tbl extra virgin olive oil

Cook the quinoa according to the package instructions.  Set aside when finished cooking.  In a large skillet or saucepan, heat 2 Tbl of olive oil over medium high heat.  Add the onions and saute until translucent and soft.  Add the almonds and saute until lightly toasted - approximately 5 minutes.  Add in the cranberries and saute for another 2 minutes.  Add the other 2 Tbl of olive oil and then add the quinoa.  Add the balsamic vinegar, stir and then season with salt and pepper.  Enjoy!

Grilled Garlic and Basil Shrimp
(Serves 2)


1 lb 15-20 count shrimp, shelled and deveined
4 cloves garlic, minced
5-10 basil leaves, julienned
1 tsp salt
1/2 tsp pepper
4 Tbl extra virgin olive oil
Lemon slices (optional)

Pat the shrimp dry and put in a large bowl.  Add the rest of the ingredients to the bowl, except the lemon, and massage all over the shrimp.  Cover and refrigerate for at least 30 minutes so all the flavors combine.  Grill the shrimp for 2-3 minutes on each side (until they start to curl and turn opaque).  After they're cooked, you can squeeze some lemon on top if you'd like.  Enjoy!

Simple Summer Chicken

Last night I had all intentions of making some crunchy panko-crusted chicken breasts. After an afternoon in the 95+ degree heat, I had no energy to go through the breading process and no desire to heat up the kitchen. Since it was so close to dinnertime, I had to think of something quick to do with the pack of boneless, skinless chicken breasts sitting in my fridge. Remembering the large amount of lemons and limes I purchased in the euphoria of cheap produce at the farmers' market, I decided to make a quick citrus marinade. A freezer bag, a lemon, a lime, fresh garlic, olive oil, and some salt and pepper later...success! It's the perfect light, yet super-flavorful summer chicken!

Simple Summer Chicken
(Serves 5)

5 boneless skinless chicken breasts

Juice of 1 lemon

Juice of 1 lime

1/4 cup extra virgin olive oil

3 garlic cloves, minced

1 1/2 tsp. kosher salt

1 tsp. pepper

Combine all ingredients in a freezer bag and close securely (make sure to get out as much air as possible). Then, massage the outside of the bag so all the ingredients are well incorporated. Chill in the refrigerator for 30 minutes to an hour. Grill for approximately 5 minutes on each side or until chicken is cooked through. Enjoy!