Tuesday, June 24, 2008

Seafood Quinoa Salad

Cool, creamy, and lots of textures - wonderful and light summer super.

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  • 1 lb frozen shrimp or seafood blend, thawed
  • 1 cup dry quinoa
  • 3-4 green onions, finely chopped
  • 2 tomatoes, diced
  • 2 zucchini, medium chopped
  • 1/4 cup chopped kalamata olives
  • 2 Tbsp capers
  • 1 Tbsp EVOO
  • 2 oz cream cheese, softened
  • 2 Tbsp oregano or 1 tsp dried

Cook quinoa as directed. Heat a large skillet and saute zucchini 3-4 minutes in EVOO, season with salt and pepper.. Add tomatoes and green onion. In a large bowl combine warm quinoa and cream cheese. Toss in sautéed veggie mixture, olives and capers. Reseason with salt and pepper.

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Recipe adapted from Kath Eats

Final Spring CSA Basket

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1 qt red new potatoes

1 bundle white spring onions

1 lb squash

1 lb zucchini

1 lb tomatoes

6 ears of corn

1 lb yellow wax beans

1 pkg breakfast links

1 pkg chorizo

1 comment:

Kath said...

Looks great!! (Both the quinoa and the CSA ;) )