Ever since I left Florida I have had major issues with grocery stores. There is no more one stop shopping for this gal. Which translates to: I miss Publix!!
Y'all don't know what you're missinggggggg. Even their generic brand stuff is amazing and really reasonably priced. Plus you've got their chocolate chip cookies, breakfast bread, spinach dip, FRIED CHICKEN and of course PUB SUBS!
Yes, I was actually screaming those words in real life, so I had to scream them here.
Ok, if I still had Publix around, I might have a problem...
But in loosing Publix, I gained a few other options as I mosied by way across the country. Denver had the best Super Target I've ever been to and when I moved to California I got Trader Joe's. Now both Florida and Colorado have Tj's and I couldn't be happier for my previous homes to gain the glory of this establishment.
I'll gush more about my love for Trader Joe's in an upcoming post (when I list all my favorite things), but I mention my small obsession for it here because this recipe uses one of those favorite products: TJ's Frozen pre-cooked shrimp. It makes a weeknight dinner in under 30 minutes!
I also happened to get every thing else in this recipe there too, but you can get that stuff at most places. Including Publix.
Why I'm in love with this dish so much: half of it can be make ahead of time; like the quinoa and chopped up veggies. And if you've been living under a rock and have no idea what quinoa is or where to get it, use another grain, like rice, in its place. No bigs.
Lemony Quinoa with Shrimp
Serves 4 // Adapted from The Kitchn
- 1 cup quinoa
- 1/4 teaspoon salt
- 1 lemon, zested and juiced
- 1 1/2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 large shallot, minced
- 1 red bell pepper, chopped
- 1/4 cup sundried tomatoes, finely sliced
- 1 pound shrimp - I like Trader's Joe's precooked shrimp for this dish
Rinse the quinoa thoroughly under running water. In a saucepan, add the drained quinoa and with 2 cups of water and a pinch of salt. Bring to a boil and then simmer for 20 minutes. Then turn off the heat and let it stand for 5 minutes. Remove the lid a fluff the quinoa with a fork. Stir in the lemon zest and lemon juice and 1/2 tablespoon of olive oil. This can be done ahead of time; 3-4 days if needed.
While the quinoa is cooking, add 1 tablespoon of oil over medium heat to a skillet. Add the shallot, bell pepper, and tomatoes. Cook over medium heat, stirring frequently, until the shallot softens and tomatoes are fragrant. Add the garlic and continue to cook. Reduce the heat and stir in the quinoa when it is done.
Once every thing is combined, add the shrimp until heated through (for pre-cooked). If you need to cook your shrimp, do so in a separate skillet and add it to the quinoa mix when it is cooked.
Serve immediately. I love mine over a bed of greens and topped with some avocado, but it is just dandy on a bowl solo.