Yes, again the heat influenced a meal choice. This time, a shrimp and red quinoa salad was on the menu. Quinoa is my new obsession. It really is a super-food, gluten-free, high in fiber, protein and low in fat. I've previously used it as a side-dish and this time thought it would be great as the base for a nice cold, summer salad packed with vegetables. The ingredients:
Vegetable broth, shrimp, organic red quinoa, black beans, sweet yellow corn, mushrooms, baby spinach and later on some added cherry tomatoes, lime juice, crushed red paper and cilantro. I started by cooking the quinoa in the vegetable broth and in a saute pan, began to cook the baby spinach and mushrooms. After the quinoa was cooked, I added it to the saute pan along with the rest of the ingredients and mixed in some chopped garlic. Finally, I put the entire salad in the refrigerator to cool for a few hours and enjoyed once thoroughly chilled. It was even tastier in the days to come!