Happy Thankful Thursday! So many things to be thankful for today, but most of all courage.
I found courage to do something I have never done before – cooked dinner. Mind you, I’ve attempted a few times, but pizza, frittatas don’t really count. As silly as this might sound but handling protein is what I consider cooking. Yup totally crazy, but I have never touched any raw meat in my life, and today I had the COURAGE to.
Today’s dinner took me almost 1.5 hours to do – from prep, cooking, cooling, cleaning and eating, but I thoroughly enjoyed it. I played some of this, let my thoughts carry me to far, far places, relaxed and really confident in my abilities to conquer the kitchen and fear of cooking. And boy did it work!
In my humble opinion, this meal was amazing – finger licking amazing, and thank God I have some leftovers for tomorrow, because I can’t wait to have lunch tomorrow and enjoy this beautiful creation.
Now let’s not get ahead of ourselves – I did not come up with this menu. I was inspired by this recipe, and made a few adjustments…I didn’t have any red onions so I used scallions, I omitted corn and orange, and added some red pepper.
I’ve been lacking in nutrients lately so having this superfood salad with shrimp and lemon vinaigrette was the answer. This superfood salad was bursting with flavor and health benefits – quinoa, pomegranate, avocado, black beans, citrus and olive oil.
I chose to top off the super salad with pan fried shrimp. I was thinking of grilling the shrimp on my new electric grill, but since it was only a very few shrimp, I decided the use it some other night.
I am still in complete awe of my own courage to step into the kitchen and make a dinner. I guess if I was able to do that tonight, I know I have courage for anything else that I want to do. Next thing – working with chicken (gosh I love eating it, but I am just not sure I can touch it raw).
So, what are you thankful for today?
Superfood Shrimp Salad with Citrus Vinaigrette
1/2 cup dry quinoa
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1/3 cup cilantro, chopped
salt & pepper
For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
6 Tablespoons extra virgin olive oil
1. Cook quinoa according to package directions. Set aside to cool.
2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
3. Combine cooled quinoa with scallions, red pepper, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold.