My Quinoa Salad Recipe that won NatureSweet Tomato 2013 Chef Challenge!


"A true champion can adapt to anything."
Floyd Mayweather Jr.











Roasted Vegetable & Quinoa Salad with Balsamic Glazed Shrimp

4 cups cooked Quinoa
1 pint NatureSweet Glorys Cherry Tomatoes halved
1 small red onion diced
1 small zucchini chopped
2 small yellow peppers chopped
3 cloves garlic
1/4 cup fresh basil chopped
1/4 cup fresh parsley chopped
1/4 cup scallions chopped
1 cup balsamic divided
1 cup + 2 tbs Extra Virgin Olive Oil
2 dozen medium sized Shrimp cleaned & deveined
1 cup asparagus chopped
salt & pepper to taste


Cook your quinoa ahead of time so that it is room temperature when you mix your salad together.

Preheat your oven to 350 degrees.  


On a baking sheet mix your tomatoes, onions, zucchini, peppers, 2 cloves of minced garlic, 2 tbs olive oil and a generous sprinkle of salt & pepper.  Roast in the oven for up to an hour, until tender.

While the vegetables are roasting prepare your vinaigrette.  Mix together the rest of your olive oil, 1/3 cup of balsamic vinegar, basil, parsley, scallions, 1 garlic clove minced, and a large pinch of salt & pepper.  Mix well and set aside.  Reduce the remaining balsamic by half in a sauce pan on medium heat until it is thick and syrupy.  Set aside to use for the shrimp marinade, but save 1-2 tbs to garnish the plate.

Season your shrimp with salt & pepper in a plastic bag, and use the rest of the reduced balsamic to marinade your shrimp for about 10-15 minutes.  Skewer your shrimp and pan sear for 2 minutes on each side until cooked through.  Set aside.  Use the same pan you used for the shrimp to saute the asparagus in the leftover juices for about 2-4 minutes, making sure not to overcook.  If needed, add a small glug of olive oil to ensure the asparagus won't stick.  When the asparagus is cooked through, but still al dente, set aside.

When your vegetables are done roasting, combine them in a bowl with the cooked quinoa and your vinaigrette.  Taste and adjust seasoning by adding salt & pepper if needed.  If you want to make your presentation fancier, form into a small bowl, flip onto a plate carefully, and remove the form.  Top with the asparagus, arrange shrimp, drizzle with the reduced balsamic you set aside and garnish with chopped herbs.



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