Creamy Quinoa Salad

I recently went to Harvest Moon Cafe in Canal Winchester and fell in love with the creaminess and nutty flavor of their quinoa and kale side salad. Slowly but surely I am coming back into good graces with quinoa (we have had a few not so stellar recipes together) and have acquired an appreciation of the diversity the grain has to offer. The following quinoa salad recipe has the same beloved creaminess with the added flavor of pea shoots; and this makes enough to bring to lunch throughout your work week. Enjoy!

1 cup cooked quinoa
1 small container organic pea shoots
8-10 pitted dates finely chopped
3/4 small herbed goat cheese log
1/4 cup Trader Joe's champagne and pear vinaigrette with gorgonzola
lemon juice to taste
salt and pepper to taste

1. Once the quinoa has cooked add the goat cheese, salt, pepper, and lemon juice and stir until goat cheese has melted. Let the mixture cool.
2. Once the quinoa and goat cheese mixture has cooled add remaining ingredients.
3. Store in the refrigerator.

Easy Peasy Shrimp and Roasted Vegetable Dish

Now that winter has shed its skin and the sun is shining, we want to get ourselves outside to enjoy this spring weather; which means less time in the kitchen please! The following dish is dripping with bold flavors of home made garlicky basil pesto and fresh roasted vegetables and is so easy that you won't feel pressed for time (which means more fresh air and sunshine)!


Shrimp and Roasted Vegetable Dish

1/2 cup chopped eggplant
1 tbsp avocado oil
1/3 bag of frozen medium sized shrimp (deveined and peeled)
1/4 cup coarsely chopped white onion
1/2 cup halved mini heirloom tomatoes
1/4 (or less depending on personal preference) of home made or store bought garlic basil pesto
salt and pepper to taste

1. Defrost shrimp night before or quickly under cold running water.
2. Pre-heat oven to 400 degrees F.
3. Toss vegetables in avocado oil and salt and pepper. Place on rim lined baking sheet and place in oven for about 20 minutes or until vegetables are tender.
4. Place vegetables with defrosted shrimp in large non stick pan.
5. Top with basil pesto and cook until warm. (Yes it is that easy!)