Sunday, July 28, 2013

protein bowl

This dish is packed with tasty protein like quinoa, shrimp, black beans and avocado. Even the goat cheese is a bit higher in protein than a cow's milk cheese. The recipe makes a large portion of the quinoa/wheat berry salad, and then I made just enough shrimp for two people. This makes a great side or even a vegetarian entree (sans shrimp).

1/2 cup wheat berries (dry)
1 cup quinoa (dry)
1 can black beans, rinsed
16 oz small tomatoes (assorted varieties), halved
1 cup of corn kernels
1 avocado
crumbled goat cheese (for topping)
romaine lettuce
3 tablespoons butter
3 tablespoons cilantro, chopped
1 garlic clove, minced
1/3 cup EVOO
2-3 tablespoons red wine vinegar
juice of a lime
1/2 teaspoon cumin
2 garlic cloves, minced
few dashes of Tabasco
3 tablespoons cilantro, chopped

Prepare wheat berries and quinoa according to packages and allow to cool to room temp. Mix wheat berries, quinoa, beans, tomatoes, and corn together in a large bowl. Whisk together the dressing in a bowl and pour over quinoa mixture, mixing well and ensuring the salad is dressed well enough. If topping with shrimp, melt butter in saute pan, add garlic and cilantro. Sautee shrimp for about 5 minutes  until pink. Assemble protein bowls layering lettuce, quinoa mixture, sliced avocado, goat cheese and shrimp. 

I bought an assortment of small tomatoes at a farmer's stand yesterday and they are all so good. Last night, we had roasted tomato and basil risotto. The recipe is really simple (but risotto is a labor of love). Prepare risotto (you can just follow the Aborrio rice package recipe) and roast tomatoes in some EVOO and S&P for about 7-8 minutes at 400 degrees. When risotto is ready remove from heat and add in 1/2 cup Parmesan cheese, 1/4 chopped basil and fold in tomatoes. 
Enjoy these tasty dishes with a basil lemonade.
Basil simple syrup - 1/2 cup sugar and 1/2 cup water - boil in a sauce pan with about 1/3 cup loosely packed basil leaves. After sugar is dissolved (simple syrup will appear yellow in color when ready), remove from heat and cool. In a shaker over ice, pour about 2-3 tablespoons syrup, juice a lemon and add chilled water. Shake well. This is also delicious with club soda instead of flat water (just don't shake club soda in shaker). 

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