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Thursday
Aug162012

pesto shrimp and quinoa tabbouleh

 

If you make a big batch of pesto and find yourself with a few tablespoons more than you need for pasta, etc. it makes a perfect marinade for grilled shrimp. Just drizzle a little olive oil over peeled and deveined shrimp and toss with the pesto right before grilling. I used about 2 or 3 tablespoons of pesto for a pound and a half of shrimp. We ate ours with quinoa and kale tabbouleh. To make the tabbouleh cook 1 cup of quinoa and set aside to cool. Chop half a vidalia onion and saute with a clove of minced garlic in olive oil and set aside. Finely chop a small bunch of kale and massage it with olive oil and sea salt with your fingers to soften it. Combine quinoa, sauteed onion and garlic, and kale in a large bowl. Add 4 diced plum tomatoes, 1-2 diced persian cucumbers, and the juice of a lemon. Season with sea salt and serve. 

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