Well hello there, Happy Thursday and welcome to GBOTW!

This week Chef Laura is here from Chef Laura at Home. One of the things I love most about Laura’s food is how simple the recipes are yet elegant the outcome.  I think that probably has something to do with the fact that Laura is not only a Personal Chef but a classically trained chef (aka went to French Culinary School). 

We met through The Food Matters Project, a weekly food blogger challenge where we are cooking our way through The Food Matters Cookbook by Mark Bittman.  My favorite part of participating is seeing what the other FMP members are making that week and how varied everyone’s interpretations of the same recipe are, and of course, learning about other food bloggers, their inspirations and new food ideas!

Laura is here today to share with us her easy yet refined Quinoa Shrimp Salad as well as “5 Shortcuts For the Home Cook”. Anything that saves me time without sacrificing flavor or quality sounds good to me. Sign me up! 

Thanks again Laura for a great post!

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I was so happy when Alyssa of {Everyday Maven} asked me to write a Guest Post for her new weekly series, “Guest Blogger of the Week.”  Everyday Maven is one of my favorite food blogs.  Love, love, love her everyday recipes made simple and healthy.  Speaking of healthy, I’m a Personal Chef and I often have clients looking for healthy recipes, like this Everyday Maven recipe for Quinoa Tabbouleh.  Quinoa is so good for you and easy to make… just like rice.

On the topic of Quinoa, when Alyssa let me know that she had made my Quinoa Shrimp Salad and loved it, I immediatley thought of sharing it today with all of you! A simple and everyday recipe using fresh, seasonal ingredients that comes together in no time.  Perfect for Everyday Maven readers!


GBOTW: Quinoa Shrimp Salad
 
Prep:

Cook:

Total:

 

7 Points Plus Per Serving — Serves 4
By:
Serves: 4

Ingredients
  • ½ cup quinoa
  • 1 medium zucchini
  • ½ pound shrimp
  • ½ cup cherry tomatoes
  • 1 cup cannellini beans
  • ½ cup ricotta salata, diced
  • scallions, chopped
  • 3 tablespoons parsley
  • ½ lemon, zest & juice
  • salt/pepper, to taste
  • extra virgin olive oil (Modified by Everyday Maven to generate Points Plus Value – 5 teaspoons olive oil used in total)

Instructions
To Start
  1. Cook quinoa, drain, set aside and let cool. Cut zucchini into 1″ strips, drizzle with oil and saute or grill till tender. Let cool and dice, set aside. In the same pan or grill, cook the shrimp with a little oil, s/p. Set aside to cool and slice them in half length wise. Cut cherry tomatoes in half. Chop the scallion and parsley. Zest and juice half a lemon. I prefer to zest the whole lemon because I love the fresh flavor, it’s up to you. Drain and rinse cannellini beans. Dice the ricotta salata.
Putting it all together
  1. Once all the ingredients have cooled, stir to combine in a bowl and season with salt & pepper. I like to drizzle extra virgin olive oil on top for flavor.
  2. This recipe can be served room temperature or cold. It’s also a great salad for outdoor parties in the summertime.
Tip
  1. If you can’t find ricotta salata, I think feta would work well in this salad.

Here are Five Shortcuts For The Home Cook:

  1. Mis en place is a French phrase meaning “everything in place.”  I went to a French Culinary School and it’s the first thing they taught us.  Make sure you’ve done all your prep work and you have all the ingredients for the   recipe organized and ready to go.  It’s a real time saver!
  2. Wash and dry your vegetables and fruit in advance so they are ready for you when you want them. I like to just get it out of the way when I get home from shopping.  I also like to store my herbs in a Ziploc bag with a paper     towel inside.  The paper towel helps to soak up any moisture that will wilt your herbs.
  3. Never go shopping hungry and always go with a list.  Go shopping with a few meals in mind this way nothing will go to waste.  Try to shop the outside isles of the grocery store, that’s where the healthy items are.
  4. Buy your dried food items in bulk.  I love buying in bulk this way I can buy the exact amount that I need.  I also like to store my dried food in Mason jars.  You can find them at Michaels for $1.  I buy extra and use them to    make homemade jams in the summer time.
  5. Stock your pantry with dry and canned items that can make a quick and easy meal.  We all have those nights we don’t feel like cooking.  Having these ingredients on hand to make a quick and easy meal will keep you away from the drive-thru!

Pantry Items

  • Cannellini, Kidney, Chickpeas, Black Beans, Vegetarian Re-fried beans
  • Quinoa, Lentils, Whole Wheat Pasta, Brown Rice

Recipes you might like using the pantry items above:

Thanks again Alyssa!  Can’t wait to share more recipes with you!

Laura

xo

For more recipes, check out my food blog at Chef Laura at Home & Chef Laura at Home on Facebook.