Healthy Wealthy & Wise
March 15th, 2010Ok, so 2 out of 3 aint bad. I’m back on the wagon now that the semester from hell has adjourned. My body and mind felt toxic with stress & bad food choices over the last 10 weeks but now the fridge is stocked with fresh produce & I’m eager to get back in my body (and onto this blog).
Tonights little experiment was a big victory as I try to work quinoa into my diet so I thought I’d share. Quinoa if you don’t know it, is a recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas. Without turning this blog into a lecture - its high in protein, amino acids, and a yummy substitute for rice or other carb heavy side dishes.
Blackened Shrimp w/ Warm Mango Quinoa
(4 servings)
1 cup quinoa
1 lb shrimp - deveined, with tails on.
Blackening Season (any brand you have on hand works)
2 cups water
2 tablespoons olive oil, divided
1 garlic clove, minced
1 mango, peeled, pitted and cut into 1-inch cubes (about 1 cup)
1 jalapeno chili, seeds and ribs removed, finely chopped
1 ripe tomato, chopped
Juice of 1 lime
1/4 cup loosely packed small cilantro sprigs, chopped
Instructions:
Toast quinoa until it starts to brown then add water and cook until water is absorbed. (About 20 minutes) Set aside.
Heat 1 tablespoon of the olive oil in a large saute pan over high heat. Add the garlic, mango, and jalapeno and saute until the mango begins to color lightly. Stir in the remaining tablespoon of olive oil, the quinoa, tomato, lime juice, cilantro, and parsley and toss to heat through. Season with salt.
Brush shrimp with olive oil and broil. Roughly two minutes on each side.
