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.
Sizzled Citrus Shrimp
MARINADE & SHRIMP
- 3 tablespoons lemon juice
- 3 tablespoons dry white wine
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 pound medium shrimp, (30-40 per pound), peeled and deveined
- 1 teaspoon extra-virgin olive oil
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
- Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.
Warm Quinoa Salad with Edamame
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups frozen shelled edamame, thawed (10 ounces)
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
- 1/2 teaspoon salt
- 1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
- 1/4 cup chopped walnuts, preferably toasted
- Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
- Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
- Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.