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Recipes

Quinoa Tabouleh with Chickpeas

BT Calgary | posted Wednesday, Aug 12th, 2015

MAKES 1 SERVING

Got food sensitivities? Try this delicious, healthy food-swap.

Ingredients:

      • 1.5 cups cooked quinoa
      • 1/2 cup garbanzo beans (chickpeas), rinsed and drained
      • 1/2 cup chopped cucumber
      • 1/2 cup tomatoes, quartered
      • 1/2 lemon, juiced
      • 1 teaspoon olive oil
      • 2 tablespoon fresh chopped parsley
      • Handful of salad greens

Method:

  1. In a medium bowl combine the quinoa, chickpeas, cucumber, and tomatoes.
  2. In a small bowl, whisk together the lemon juice, olive oil, parsley, salt and pepper.
  3. Pour the dressing over the salad and toss together to coat evenly with the dressing.
  4. Line mason jar with salad greens and top with Quinoa Tabouleh salad.
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MAPLE MUSTARD SHRIMP WITH SUCCOTASH QUINOA SALAD

BT Calgary | posted Tuesday, May 26th, 2015

MAPLE MUSTARD SHRIMP WITH SUCCOTASH QUINOA SALAD
Serves 4

For Succotash Quinoa Salad:
3 tbsp olive oil or butter
½ medium onion, chopped
1 clove garlic, chopped
1 zucchini, diced
1 red bell pepper, diced
1 cup fresh or frozen lima beans, thawed
1 cup fresh or frozen corn kernels
1 tbsp chopped fresh sage
1 tsp chopped thyme leaves
Salt and pepper to taste
4 cups cooked and cooled red quinoa
1 tbsp lemon juice

1 package Chef Lynn Crawford’s Maple Mustard Shrimp
or
400g (14 oz) package frozen large shrimp (31-40 count), thawed
½ cup maple syrup
1 tbsp grainy mustard
1 tbsp sweet and smoky mustard
1 tbsp apple cider vinegar
½ tsp salt
¼ tsp black pepper
1 tbsp brown sugar
2 tbsp unsalted butter

In a large skillet over medium high heat, sauté onion until translucent, about 5 minutes. Add garlic, zucchini and red pepper and sauté until tender crisp. Stir in lima beans, corn, sage and thyme. Fry for another 5-7 minutes, until vegetables are tender and cooked through.

Transfer succotash to large bowl and stir in cooked red quinoa. Add lemon juice, and season to taste with additional salt and pepper. Set aside.

Prepare Chef Lynn’s Maple Mustard Shrimp according to package directions. Alternately, in a medium bowl, whisk together maple syrup, mustards, vinegar, salt, pepper and sugar. In a large pan over medium high heat, melt butter and sauté shrimp until pink and just cooked through, about 3-4 minutes. Add sauce to pan and stir to coat evenly.

Mound Succotash Quinoa salad onto a serving platter, top with cooked shrimp and serve immediately.

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