Monday, July 25, 2011

Farmers' Market Inspired Meal: Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes

Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes

The farmers' market in July is bursting with inspiration -- there are shiny vine-ripened watermelons, plump ears of yellow sweet corn, regal, midnight black eggplants, and sassy, tart green tomatoes. So many dazzling colors and shapes and textures and fragrances make your head dizzy (though that could be the summer heat).

So when I returned home this past Saturday from the farmers' market, I surveyed my finds and immediately thought: OK, it's gotta be something with sweet corn and cherry tomatoes, because they go together like milk and sugar. And what's summertime corn without some fat shrimp and sweet basil? The result: It tasted like a breezy, blue-skied, July day.

How about you? What types of farmers' market-inspired meals have you been making?

Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes
Makes 4 side or 2 main servings
Printable recipe.

1/2 cup dry quinoa
2 cups water

1 tablespoon, plus 2 teaspoons olive oil, divided
The juice of 1 lemon (about 1 1/2 tablespoons)
1/8 teaspoon salt (or more if you prefer it saltier)
1/4 teaspoon cayenne pepper

1/2 cup diced red onion
8 extra-large shrimp, peeled and de-veined
1 ear of sweet corn, kernels cut off from cob
1 cup halved cherry or grape tomatoes
2 tablespoons fresh finely chopped basil

1. Bring quinoa and water to a boil in a small saucepan over high heat. Reduce, partially cover, until the water is absorbed, about 15 minutes. The quinoa will be done when it turns partially white and the spiral-like germ of the grain is visible.

2. In a small bowl, whisk 2 teaspoons olive oil, lemon juice, salt, and cayenne pepper. Set aside.

3. In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add onions and saute 2-3 minutes, just until wilted. Add shrimp and saute until they turn bright red and are lightly browned on the edges. Add the corn and tomatoes, and heat through for 2-3 minutes, just until the tomatoes begin to wrinkle.

4. Add cooked quinoa directly into the skillet and toss with the shrimp mixture. Add the basil and the olive oil and lemon juice mixture. Toss gently. Serve hot or at room temperature.

You might also enjoy these healthy grain recipes:
Red Quinoa Salad recipe from Kitchen Parade
Warm Barley and Fennel Salad recipe from Food Blogga
Tilapia and Quinoa with Feta and Cucumbers recipe from Shutterbean
Farro with Kale, Tomatoes, and Fresh Mozzarella recipe from Stephen Cooks
Fruity Farro Salad with Lemon Chicken recipe from London Foodie in New York
Shrimp, Pineapple, and 7 Whole Grain Pilaf Salad recipe from Food Blogga

P.S. Congratulations to Diana H of Cookerati! You won the copy of the I Love Trader Joe's College Cookbook! Thank you to everyone who participated. There will be many more give-aways to come.