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Z’s Cup of Tea: Broccolini, Corn, and Shrimp Quinoa with Olive Oil Lemon Garlic Dressing

by Guest in Featured Articles, Gluten Free, Recipes

My family came up with quinoa dish and most of its flavour comes from the dressing. Made with my grandmother’s homemade garlic butter, the dressing evens and rounds off the few ingredients to make their flavours come alive for a filling and satisfying meal. Not only that, it can be quickly and easily pulled together in practically no time.

Broccolini, Corn, and Shrimp Quinoa with Olive Oil Lemon Garlic Dressing

Serves 4-6

  • 2 ½ cups Quinoa
  • 4 ½ cups Water
  • 1 bunch Broccolini, sliced (including stems)
  • 1 tin Corn, sugar- and salt-free
  • About 1/2 (400 grams/14-ounce) bag frozen, cooked Shrimp, thawed
  • Olive Oil Lemon Garlic Dressing (recipe follows)

Put the quinoa in a medium or large pot with the water and bring to a boil. Once it reaches a boil, lower the heat and simmer for 20 minutes, covered. As soon as the quinoa is cooked, remove pot from heat and fluff quinoa with a fork. (You may also cook the quinoa in a rice cooker, if preferred.)

Meanwhile, steam the broccolini for about 15-20 minutes, or until bright green and tender. (My family uses an electric steamer for this, but you can also do this on the stove top. Place the broccolini in a steamer basket and fill a pot with some water; the water shouldn’t touch the steamer basket or broccolini. Bring the water to a simmer and cover, steaming broccolini until done.)

Gently stir the steamed broccolini into the cooked quinoa and add the corn. Stir in the cooked and thawed shrimp last.

Serve the quinoa with the dressing and serve. Enjoy!

Olive Oil Lemon Garlic Dressing

I usually make this dressing by feel, so these measurements are only approximate.

  • Garlic butter (recipe follows for homemade version)
  • Olive oil
  • Freshly squeezed lemon juice

Put about 2 tablespoons garlic butter in a small vessel and add 4-6 tablespoons olive oil. Stir together with a fork until completely blended. Mix in a good squeeze of lemon juice, about 1-2 tablespoons. Adjust to taste.

Homemade Garlic Butter

This is how my grandmother makes garlic butter, and it is much stronger than store bought. Optionally, you may roast the garlic for a milder flavour. The addition of olive oil keeps the butter at a spreadable consistency, even straight from the fridge.

Using a head of garlic, peel garlic cloves and place in a food processor. Cover the cloves with olive oil and whiz until liquid. Add an equal amount of butter, adjusting to taste as needed or suited to personal preference. Store leftovers in the fridge.

Zoe of ZsCupofTea started cooking and baking gluten-free, dairy-free, and Specific Carbohydrate Diet (SCD) friendly foods for her brother recovering from autism when she was a teen, which eventually prompted her to start her blog where she shares her own recipes and those that she’s adapted from other sources including cookbooks and other food blogs with photos and videos. In addition to her blog, you can also follow her on Twitter (@zscupoftea) and be a fan on Facebook (www.facebook.com/zscupoftea).

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One Response to “Z’s Cup of Tea: Broccolini, Corn, and Shrimp Quinoa with Olive Oil Lemon Garlic Dressing”

  1. I saw your tweet about the recipe and I hadn’t used Bob’s Red Mill until I saw it on your blog. There is such a difference between this brand of Quinoa and the one I was buying. It tastes lighter and healthier. This is a great, quick recipe and I like how simple it is with a lot of flavour. Thanks, Z!

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