Citrus Shrimp & Quinoa Salad with Edamame
There is new-to-me website that I have been frequenting recently and that I am really liking….eatingwell.com.
Many of the recipes sound not only healthy, but also delicious. I am anxious to try some of the desserts, like these lemon squares. Baked goods are not always the easiest to make tasty and healthy, so I’d like to find out if they’ve managed to mix tastiness and nutrition.
Tonight I made these garlic-y citrus shrimp and a warm quinoa salad with edamame and roasted red peppers in a lemony tarragon sauce. I served this with whole wheat pita bread. This meal is packed with protein, quite flavorful, fresh and totally satisfying. I finished dinner feeling full, but full of really good food, so no guilt!
Another plus is that the meal was simple to prep and came together incredibly quickly. Quinoa is so much better for you than rice, and it takes about the same amount of time as white rice, and half the time of brown rice. It is similar in texture to couscous, but has a nuttier flavor and is more substantial. Shrimp is one of the quickest proteins to cook. A mere minute on each side is all you need, but any more time than that can yield a shrimp that is overcooked and rubbery in texture.
The only change I would make is to leave out the walnuts. I didn’t find that they added anything to the salad but crunch and more protein…which we weren’t exactly lacking here.
I will keep you updated as I try more recipes from this site. I already have another EatingWell dinner planned for later this week; chicken and fennel flatbread pizza. Yum.
