Print This Recipe
Quinoa Salad with Shrimp and Eggplant
Posted by Peggy on August 17, 2011
Recipe: Quinoa Salad with Shrimp and Eggplant
1 cup dry quinoa
6 tablespoons extra virgin olive oil
1 pound raw medium shrimp, (thawed if frozen) deveined and shelled
6 small (approx. 3-inch length) eggplant,striped with a vegetable peeler and cut into coins
Juice from 1 lemon (2 tablespoons)
3/4 cup torn mint leaves
Cook quinoa according to package instructions.
Heat 2 tablespoons olive oil over medium high heat. Sauté shrimp on both sides until just cooked through, about 2 minutes on each side. Remove and reserve. Add additional 2 tablespoons of oil to pan and cook eggplant over medium heat until tender, 3-6 minutes depending on eggplant varietal.
Make a vinaigrette by whisking together remaining 2 tablespoons olive oil and lemon juice. Toss with quinoa, shrimp, eggplant and mint. Season to taste with kosher salt and freshly ground pepper.
Number of servings (yield):
Copyright © Peggy Lampman's dinnerFeed.