Tag Archives: Dill

Quinoa Salad with a Hint of Orange

Believe it or not, this was my first effort using quinoa.  I just kept slicing and dicing and mixing and tasting and the end result was pretty good.  Our neighbors were grilling some lamb with mint jelly for a sunset party and I thought this might make a nice side dish.  I garnished the finished salad with crumbled feta cheese and served some extra cheese on the side, which added a nice creaminess and a bit of salt to each bite.   Leftovers were delicious used the next day as an hors d’oeuvres scooped up on pita chips.  I’m documenting from memory here so I can try again with photos when I next have the time.

Quinoa

1 cup Quinoa

2 cups Water

Combine in a saucepan and bring to a boil.  Cook five minutes.  Turn off heat, cover and let sit for 15 minutes.  Fluff and cool.  Toss in a large bowl with the salad ingredients and dressing below.

Salad Ingredients

Use as much or as little as you like and any variety you like, in true Creative Recipe fashion.  This is what I used:

Fresh Carrots – peeled and grated.  I used fresh unpeeled carrots because they really do taste better than the prepackaged minis.  I used the small shred on my hand grater.

Celery – very small dice

Sweet Red Bell Pepper – very small chop (I chose red for the color)

Red Onion – very fine dice

Yellow Squash – grated.  I used one small squash (tastes better than the large) and grated it with the skin on, using the large shred on my hand grater .

Radicchio – thinly sliced and chopped.  This adds a great color and a nice bitter contrast

Mandarin Oranges – 1 can, drained and chopped.  This was an after thought – or I should say after I tasted the salad.  It seemed too much on the bitter side from the radicchio, and the oranges added a nice sweetness and balanced the radicchio.

Dressing

Juice of 1 small Lemon

2 teaspoons Dijon Mustard

Sugar or Honey to taste (start with 1 teaspoon and go from there)

1/4 cup Extra Virgin Olive Oil

1 teaspoon dried Dill Weed

Coarsely ground Black Pepper to taste

 

 

 

 

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Clementine Mustard Grilled Shrimp

CLEMENTINE SHRIMP 2

A nice variation on the Pineapple Citrus Grilled Shrimp.  I mixed this up while prepping for a fun summer lunch with some old friends.  This was a bit more savory than the pineapple shrimp thanks to a dab of Dijon mustard.

Ingredients (all approximate, not much measuring going on here)

1-1/2 pounds Raw Shrimp, tails on, peeled and deveined

3 to 4 Clementine Oranges – juiced (I captured as much pulp as possible)

1 generous teaspoon Dijon Mustard

1/2 teaspoon Dried Dill (if using fresh, finely chop and use several sprigs)

1 clove minced Garlic

1 teaspoon cracked Lemon Pepper blend

Salt if desired

Directions:

Mix all ingredients except the shrimp.  Skewer the shrimp.  Pour the marinade over the shrimp a few minutes before grilling.  Grill over  high heat for approximately 2 minutes, then baste, flip and grill another 1 to 2 minutes.  Grilling time will vary with heat of grill and size of shrimp.