Brown Bag: Mango Quinoa Salad with Shrimp

I do all of my cooking on Sundays because once the week starts, there is just no time. So what I look for in lunch recipes is something that is easy, filling, healthy, and something that will keep well for a few days at work in the fridge. This way I can take the whole thing to work on Monday and have a few days worth of lunches there ready to go.

This week, my brown bag lunch was a mango quinoa salad with shrimp. I had seen red quinoa before, but I had never cooked with it. I wanted to switch things up a bit from the usual brown quinoa, so I purchased the red. They say quinoa is the perfect grain, and mixed with mangoes, bell peppers, jicima, red onion and cilantro, how could that array of bright and vibrant colors NOT be good for you?!! Plus, with the sweetness from the mangoes, the crunch from the jicima, red onion and bell pepper, the acidity from lime and vinegar, and the heat from the jalapeno - this salad satisfies from every end!

MANGO QUINOA SALAD WITH SHRIMP
Recipe

Ingredients
Quinoa
• 1 c red quinoa
• Slightly less than 2 cups of either vegetable stock or water
• 1 tbs lime juice
• 2 tbs mango nectar
• 1 tbs butter

Salad
• 1 red onion
• 1 small jicama
• 2 mangoes
• 1 red bell pepper
• 1 jalapeno
• 1/4 cup chopped cilantro

Dressing
• 1/4 cup mango nectar
• 1/4 cup rice vinegar
• 2 tbs olive oil
• 1 teaspoon minced fresh ginger
• Salt
• 2 teaspoon red chili paste
• 2 limes, juiced

Shrimp
• 1 lb shrimp
• 2 garlic cloves
• Red pepper flakes
• Salt and pepper



1. Rinse quinoa and add to small saucepan with 1 tbs butter and toast over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Add stock, lime juice and mango nectar and bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.

2. Dice onion, jicama, mangoes, bell pepper and jalapeno. Put in large bowl and add cilantro.

3. Meanwhile sauté shrimp with garlic, salt, pepper and red pepper. Cook until light pink and no longer translucent.

4. Whisk mango nectar, vinegar, oil, ginger, salt and chili in a medium bowl. Add vegetables, cooked quinoa and shrimp. Toss, serve and enjoy!

** VEGAN NOTE: In homage to my vegan adventure to Cru last week - this recipe can be made Vegan if you omit the shrimp and butter! Look at that! I made a vegan recipe!

Brentwood Farmer's Market - From Fresh to Finish!

Part of the appeal of living in Brentwood is being able to wake up on Sunday morning a take a leisurely walk down to the Brentwood Farmer's Market. The market is always buzzing with fellow Brentwoodians, strolling the street for fresh produce, street food, trinkets, baked goods or the like. However, I have to admit, I feel as though in recent weeks the number of non-produce vendors is slowly approaching the number of produce vendors. And as much as I enjoy seeing what everybody has to offer, the main reason I come is for the fresh produce, and seeing the quantity start to diminish is very disappointing.


I come for the fresh, colorful and organic produce (and for the experience of outdoor shopping.) Part of the fun of shopping at the farmer's market is going and seeing what is in season, what is fresh, and just what catches your eye. Then you get to bring home all of your new found goodies and compile an impromptu meal made of Southern California's freshest and finest ingredients.


What caught my eye this week? Well, the heirloom tomatoes have been looking absolutely beautiful lately - the sheer array of colors are stunning, and the multicolored bell peppers caught my eye as well - how can you turn away from a purple and yellow dual colored bell pepper?! I sure can't!!










After my foray to the market this week, I came home and assembled a simple heirloom tomato salad, pico de gallo, quinoa mango salad (recipe), and mango frozen yogurt. Simple recipes that really let the produce shine.



And that's how you take fresh produce to the finish!

(Disclaimer: the mangoes were not purchased at the Farmer's Market, but the majority of the other ingredients were - I was just in the mood for some sweet and juicy mangoes yesterday!)

Summer's Perfect Condiment - Corn Salsa

Nothing says summer like wonderful fresh salsas to accompany all those grilled meats you BBQ over the summer. One of my favorite condiments is fresh corn salsa, just the perfect blend of sweetness, spice and acidity. I think I may have eaten a whole bowl of myself! Plus, it is so easy to make, and for all the flavor it adds to any dish, it's a no-brainer! This week I served this alongside some chili and brown sugar rubbed chicken and cilantro rice.

Corn Salsa

4 Ears of fresh corn
4 Tomatoes
1 Jalapeno
1 Red Onion
1 Bunch of cilantro (I love cilantro)
6 Limes
1/2 Tbls. Chili Powder
2 Teas. cumin
Optional: add black beans for a more hearty side if you prefer

1. Boil the corn until done, then cut the kernels off into a large bowl. Add diced tomato, jalapeno (add jalapeno depending on the level of heat you prefer), red onion and cilantro.
2. To make the dressing, mix the juiced limes with the chili powder and cumin. If you prefer more acidity, as I do, I added about 2-3 tbls. of red wine vinegar.

NOTE: If you can't tell, I use recipes VERY loosely, and when I cook, I add and subtract things according to my taste, and according to the ingredients I have on hand. So if you prefer more or less of something, or to substitute something entirely different, please do!!

LESSON LEARNED: Because of my very busy work schedule, I usually do all my cooking on Sundays, and then portion it out for the week. And the last time I made corn salsa, I cheated and used frozen corn -- big mistake. It was not nearly the same, the corn was soft and soggy. To avoid this mistake this time around I used fresh corn (HUGE improvement) and I dressed the salsa individually each night to prevent the acidity from softening the fresh vegetables.