So many great ideas come when I am trying to use up produce, or when I have an idea and I am out of something, and inspire even bigger creations. That is how this one started but in the end it turned out to be a beautiful lunch packed with flavor that is great as is for dinner as well or with some spicy shrimp added. Yep sweet and spicy, a combination I enjoy. I usually enjoy it without shrimp but I do enjoy seafood from time to time and we had some salad shrimp I picked up for a party that didn’t get used that had to be used up. It could also be made with tofu or customized as desired.
Orange Quinoa Pepper Salad (shrimp option)
Makes 4 servings
zest of an orange
juice of 1 large orange plus water to equal 2 cups
3 bell peppers, not green (used a red, orange, and yellow), sliced or large dice
2 cloves garlic, or more to taste
4 big handfuls of greens, or more (used Earthbound Farms Organic Power Greens Blend)
1 avocado, sliced or cubed
1 pint grape tomatoes, halved
1-2 TBSP extra virgin olive oil
2-4 green onions, chopped
sea salt and fresh ground pepper
4 servings of shrimp thawed if using frozen, optional
dash of cayenne pepper, optional
In a sauce pan combined quinoa, orange zest, orange juice, and water. Bring to a boil, cover, reduce heat and simmer for 20-25 minutes. When quinoa is done remove cover and let sit 5 minutes. In the meantime in a large skillet heat olive oil and sauté peppers. When peppers are almost done reduce heat to low, add tomatoes, and grate in garlic. Remove from heat and add in quinoa and toss with peppers and tomatoes. If you want to wilt in your greens you can add them now and toss or you can place greens on bowls or plates and place the pepper quinoa mixture on top of the greens. If you are adding shrimp, heat oil in skillet and heat up shrimp, season with sea salt, fresh ground pepper, and cayenne pepper if desired. Place shrimp on top of quinoa mixture. Top with avocados and green onions. Season with sea salt and pepper if desired. Enjoy!