As a follow-up to the Southwestern-style Quinoa and Black Beans, here’s a nutrient-dense, protein-packed salad to try. It’s fresh in taste, texture and color with a hint of Asian flavor.
- 1 lb. raw shrimp, frozen or fresh (41-50 shrimp/pound)
- 1 1/2 cups uncooked quinoa, rinsed well
- 5 large cloves garlic, minced
- 1 tsp. ginger, grated
- 1 1/2 cups frozen edamame, shelled
- 1 c. scallions, sliced thinly and diagonally (about 1 bunch)
- 1/2 large red bell pepper, diced small
- 1/4 cup fresh cilantro, finely chopped
- 4 1/2 tsp. tamari (or soy sauce), reduced-sodium and gluten-free
- 1 tsp. Aji-Mirin (sweet cooking rice seasoning) – can be found in the Asian foods of the supermarket with the rice wine vinegars
- 4 tablespoons plus 2 teaspoons canola oil, divided
- 1/3 cup rice vinegar
- 1 tsp. toasted sesame oil
- 3 cups water
- Salt to taste (optional)
1. Place in a mesh strainer and rinse well with water:
- 1 1/2 c. quinoa, uncooked
2. Toss in medium bowl. Set aside and let marinate.
The frozen food industry has evolved as a greater number of consumers want and need more nutritionally sound foods. Frozen meals are handy and can rescue many busy parents with ravenous kids or seniors who are alone and can’t get to the grocery store often. You can stock up on healthy meals and get a nutritious entree from the freezer to the table in the time it takes to prepare a side dish. By supplementing with a fresh salad or soup, you can serve a well-rounded meal in minutes — a big change from the original classic TV dinner.
Gluten-Free: Gluten is a protein found in wheat, barley, rye, malts, and triticale. A gluten-free diet excludes foods containing gluten and may exclude oats as well. People on gluten-free diets want the same convenience of frozen food. There are now a variety of gluten-free frozen pizzas and meals available, such as Italian pastas, bowls, and Thai, Mexican and Indian dishes. Be sure to check the label to ensure that the food is prepared in a gluten-free facility. Continue reading “Options for the Frozen Foodie”
Quinoa (pronounced “KEEN-wah”) has gained recognition and popularity as a gluten-free grain alternative and valuable vegetarian source of protein. As a breakfast, side dish, salad, or dessert, quinoa is a versatile ingredient that can be used in various cuisines.
Quinoa is rich in B vitamins like other grains, but it’s actually an edible seed and a relative to spinach, beets and Swiss chard. Quinoa is unique in that it contains all nine essential amino acids making it a complete (whole) protein. This protein-dense food originated in the Andes Mountains of South America and was a sacred staple in the diet of the ancient Incan culture.
If you’ve never tried quinoa before, here’s a great recipe to try for your first experience! This dish travels well and can be eaten hot or cold. Enjoy it as a side or wrap it in a warm tortilla with avocado and shredded raw cabbage or lettuce for a satisfying meal. Continue reading “Quinoa and Black Beans”