The first week of the year is presumably when one's resolutions kick into gear. We leave behind the excess of the holidays and embrace being healthier, becoming a better person, or resolving to change the world. Gyms get crowded, trainers are booked, and spinning classes are full to capacity. In spite of me never making resolutions, I was one of the many people hoping to hop back on the working out bandwagon. Unfortunately my body had other plans for me and I spent the better part of the week being sick in bed (although all that coughing has certainly made my abs feel tighter). I'm all better now, but thankfully, I did get a good eating start to the year. When Olga posted this recipe just after Christmas, I knew it would find it's way into my kitchen soon. The winter months can seem dull and gray (yes, even in Southern California), but having a recipe like this will immediately perk you up. It's full of fresh colors and flavors and is a healthy and satisfying lunch.
Quinoa with Shrimp and Pineapple
(Adapted from Mango & Tomato)
Makes 2 servings
2 teaspoons honey
1 tablespoon extra-virgin olive oil
Zest and juice of one small lime
1 teaspoon pineapple juice
3 tablespoons cilantro, divided
Salt and pepper to taste
1/2 cup quinoa, rinsed
10 shrimp, peeled and deveined
1/2 cup pineapple, chopped
Salt and pepper
1/2 small shallot, diced
In a small saucepan, bring the quinoa and 1 cup of water to a boil with a large pinch of salt. Reduce the heat to a simmer, cover and let it cook until the quinoa is tender, 10-15 minutes. Drain if necessary and set aside to cool.
In a small bowl, mix together the honey, olive oil, lime zest and juice, and pineapple juice. Season to taste with salt and pepper. In a separate bowl, add the shrimp and season lightly with salt and pepper. Toss the shrimp with half of the dressing and 1 tablespoon of cilantro. Let the shrimp marinate for 10-30 minutes.
Heat a skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side or until opaque. Set the shrimp aside to cool.
Toss the cooled quinoa with the remaining dressing, pineapple, shallot, and remaining cilantro. Add the shrimp and toss to combine. Serve slightly chilled.