Friday, May 24, 2013

Lemony Quinoa & Shrimp w/Corn and Green Onions

Happy Memorial Day Weekend everyone!
Please take some time on Monday to remember and thank those who have served our great country. 
 

I am re-posting this one today because I feel like it's a perfect Memorial Day Picnic dish. Cold boiled shrimp in a cold quinoa salad is a healthy side to any BBQ or Picnic whether you're braving the beach (and crowds!) or just hanging in your backyard. This dish whips up in no time and is sure to be a favorite!


Wishing you all a SAFE, happy, and healthy Memorial Day Weekend!

Lemony Quinoa & Shrimp w/Corn & Green Onions

Vinaigrette:
3 tbs EVOO
2 tbs lemon juice
healthy pinch of black pepper
1/2 of one green onion, chopped.
(Whisk all together, let sit and get friendly)

Quinoa:
1 cup Quinoa
2 cups water
(boil, then simmer until all liquid is absorbed. Transfer to large bowl then pop in freezer/fridge to cool)

Shrimp:
1-ish lb of shrimp.
(boiled in salted water, peeled and completely cooled)

Other yums:
1-ish cup of frozen corn kernels
the rest of the green onion that was chopped for the dressing + more if you're like that.

*When everything is cool, toss it all together in a large bowl, serve and enjoy!