Quinoa Tabbouli Salad

SMACKdown:
I recently learned via the Dirty Kitchen Secrets blog that tabbouli salad is mainly parsley with just a bit of bulgar wheat thrown in. This contrasts greatly with what most of us think about from our experiences with tabbouli, which basically is this bulgar-parsley ratio in reverse.

While I LOVE traditional tabbouli salad and LOVE parsley, the base of my recipe is quinoa. Why quinoa and not bulgar wheat? Because I love it and it cooks in a snap! The reason I chose to bulk up my tabbouli is because I wanted it to be able to stand alone as a meal if needed. Just slap a spoonful of hummus on top and your set to go!

I find this recipe absolutely delicious and I make it probably twice a month (and it lasts for several days). I hope you think it's a keeper too!

Ingredients:
1 c. uncooked quinoa
1 bunch parsley, chopped finely
2 c. tomato, chopped (I like using cherry tomatoes sliced in half)
2 c. cucumber, chopped
1/2 c. red onion, chopped finely
1/2 c. olive oil
2 lemons
salt and pepper to taste

Directions:
1. Cook the quinoa as usual. If you're a rookie quinoa cooker this means 2 parts water to 1 part quinoa. Add both water and quinoa to a sauce pan and bring to a boil. Once boiling, reduce heat, cover and simmer for 15-20 minutes until all water has been absorbed.
2. While the quinoa is cooking, chop up the parsley, cucumber, tomato and red onion and place in a large mixing bowl.
3. When the quinoa is finished, add to the mixing bowl and mix with the vegetables until evenly dispersed.
4. Add the olive oil and the juice from the 2 lemons and mix throughout.
5. Add salt and pepper to taste.
6. Best if refrigerated for at least 30 minutes before serving.

Shrimp Scampi

The SMACKdown:

I finagled this recipe one night when I really just wanted something garlicky and didn't have any meat thawed and ready. Oh no! What to do?! No worries, we've got frozen shrimp to the rescue! Garlicky + shrimp led me on a hunt for a simple scampi recipe. I adapted a Publix Aprons recipe I came across after a quick google search and was happy enough with the results that I've made it several times since! Good sign. Things to note:

• I did not use pasta (can you call this shrimp scampi then? Not sure) 
• I did cook up some wild rice and served the shrimp over that and it was quite delicious. I definitely recommend putting this over some sort of grain or salad because it comes out pretty wet and you don't want the delicious sauce to go to waste in a pool on your plate!
• Oh yeah, it's so quick to make! Major bonus!
• I have no idea why I included a lemon in the picture above. No lemons were used, silly me.

Ingredients:
3 garlic cloves, thinly sliced
1/4 c. shredded parmigiano reggiano
2 Tbsp grapeseed oil
1 red bell pepper, sliced
12 peeled and deveined shrimp, thawed
1/4 tsp crushed red pepper
1/2 tsp salt
1/2 tsp pepper
1/2 c. chicken broth
1 Tbsp ghee
4 c. baby spinach

Directions:
1. Heat a pan over medium heat.
2. Add the garlic and cook 1-2 minutes until golden.
3. Add the sliced bell peppers to the pan and cook 3-4 minutes.
4. Add the shrimp, crushed pepper, salt and pepper to the pan and cook for one more minute, stirring all the ingredients together.
5. Pour the chicken broth into the pan and cook 2-3 more minutes until the broth has reduced by half. The shrimp should be pink and opaque at this point.
6. Add the ghee, cheese and spinach to the pan and stir all together for a minute or two more and voila!