Simple salads: Make quinoa with garlic shrimp and more
Haile Thomas is serving up a variation of the dish that won her a trip to the White House: quinoa salad with garlic shrimp and avocado. Last summer the 12-year-old was one of 54 kid-chefs to attend the Kids' State Dinner, where she presented her healthy recipe. Also try Haile's salad skewers with honey mustard dipping sauce for a simple, kid-friendly snack.
- 2 cups cooked organic quinoa
- 1 can black beans
- Vegetable or chicken stock (about 1 cup)
- 1 pound shrimp
- 2 cups fresh corn
- 1 medium onion, chopped
- 1 bunch cilantro
- 2 cups tomatoes, quartered
- 1 lemon
- 1 avocado
- 2 tbsp. olive oil, more to taste
- Sea salt
Cook quinoa according to package directions, substituting chicken or vegetable stock for water for added flavor. Set aside. Dice onions and tomatoes. Drain, rinse and add black beans. Add fresh corn, diced tomatoes and onions to the warm quinoa. Mix all ingredients, season with sea salt and pepper to taste.In a pan, sauté garlic in olive oil and cook shrimp quickly on medium-high heat. Add shrimp and pan juices to salad. Add fresh lemon juice, sliced avocado and cilantro. Serve while warm.
For skewers (makes 1):
- Small wedges of baby iceberg lettuce
- 2 pieces cheddar cheese, cut into 1/2-inch cubes
- 2 apple wedges
- 1 red grape
- 1/4 cup honey mustard dipping sauce
- Skewer or chopstick, end trimmed
For honey mustard (makes 7 servings):
- 1 cup yellow mustard
- 1/2 cup local honey
- 1/2 cup water
Cut ingredients and assemble lettuce, cheese, apple slices and grapes on a skewer or chopstick. Repeat until the skewer is full. Honey mustard dipping sauce is a great compliment and interactive way for kids to ‘dip’ lettuce and skewer.For honey mustard: Combine all ingredients in a bowl and stir with a whisk until they are completely emulsified.
Use whatever local honey is available in your area. Prefereably from within 100 miles.