Cilantro lime shrimp with pineapple

It's spring! Well mostly. I'm tired of winter and am ready for new recipes that boast sweet and spicy flavours. I'm on a semi-salad kick and this recipe definitely satisfied my cravings.

Serves 4. Courtesy of Everyday food with a few adjustments (ie pineapple because like bacon, pineapple makes everything better). You can also make rice to serve the meal on if you need something more hearty.

4 Tbsp extra virgin olive oil
1 pound medium shrimp, peeled and deveined
Coarse salt and pepper
1/2 small white onion, diced finely
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne (less if you don't like spice)
1/4 cup fresh lime juice (2 limes)
1/4 cup packed fresh cilantro leaves chopped
1 head of Boston lettuce (I just used a boxed salad for greens)
2 medium carrots, peeled and shredded with a vegetable peeler
1 cup pineapple chunks

In a large skillet, heat 2 teaspoons of oil over medium high heat. Season shrimp with salt and pepper. Add the shrimp to the skillet and cook for about 5 minutes until the shrimp is pink and opaque. Transfer to a plate.

To skillet, add a teaspoon of oil and the onion. Cook for about 3 minutes, stirring occasionally. Add garlic, cumin and cayenne and cook for 1 minute. Turn the heat off and throw shrimp in. Toss and remove skillet from the heat.

Meanwhile, in a medium bowl whisk together 3 tablespoons of the oil, lime juice and chopped cilantro leaves. Season with salt and pepper. Divide lettuce between 4 plates. Top with shrimp mixture, carrots, and pineapple. Drizzle with dressing and enjoy!

Quinoa Salad with Dill and Feta

Well I'm trying zucchini again. I've made the other quinoa salad that posted about a dozen times this summer and needed something new. So I tried this recipe the other night. I might try less dill next time but it was a great new way to eat my new favourite weird hippy seed thing.

Serves 4-6 although Canadian Living says it serves 2 which I think is nuts. Unless it's two horses. Then that makes sense.

1 cup cooked quinoa (I recommend adding a bit of chicken stock when you cook quinoa.)
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 pinch salt and pepper
1 zucchini shredded (I grated it)
1 carrot shredded (see above)
1/4 cup chopped fresh dill
1/4 cup crumbled feta cheese

In a bowl, whisk together olive oil, vinegar, salt and pepper. Add the quinoa, zucchini, carrot, dill and feta. Toss and enjoy!

Courtesy of Canadian Living

Lentil Salad

This is an oldie but a goodie! I got this recipe courtesy of my Dad. I love having it for lunch in the summer along with some leftover grilled meat.

Serves 4.

2 Tbsp lemon juice
1 Tbsp olive oil
1/4 tsp salt and pepper
1 clove garlic minced
1 can lentils, drained and rinsed
1/3 cup feta cheese
1 red pepper, chopped
1 green onion, sliced
1/4 cup chopped parsley (I often leave out as I forget to buy it almost all the time)

Whisk the lemon juice, oil, salt, pepper and garlic together. Add the rest of the ingredients. Stir. Garnish with parsley.

Quinoa Salad

I was introduced to quinoa last year because I was desperately seeking a substitute to couscous (which is a pasta, go figure). I found this today and it is delicious! Courtesy of the Skinny Taste blog.

Serves a whole bunch. Probably 6.

1 cup quinoa
2 cups water
1/2 cube of chicken broth
1/4 cup red onion, diced
1/2 lemon, squeezed
1/4 cup of olives, pitted and sliced
2 Tbsp olive oil
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
1/3 cup crumbled feta
salt and pepper, to taste

Rinse the quinoa in a strainer for about 2 minutes. Fill a medium pot with the water and add the chicken broth/stock. Add the quinoa. Bring to a boil. Lower the heat and simmer for 15 minutes with lid on. Remove from heat and keep covered for an additional 5 minutes. Fluff with a fork and let cool.

While the quinoa is cooking/cooling, dice the vegetables. Add the red onion, cucumber, tomato and olives to the cooled quinoa. Squeeze the juice of half a lemon over it.

Add the olive oil to the salad and mix. Add the feta, as well as the salt and pepper to taste.

Enjoy!