I love going to happy hour on Fridays, so it is nice to have such a great spot so close to home. It allows us to sit for a couple of hours, enjoy some delicious drinks and snacks, then venture home for a hearty dinner. Lucky I had a snack to hold me over before happy hour. Am I the only one who craves the texture of a mashed up homemade pumpkin muffin mixed with plain Greek yogurt? MMMmmmmm!
Topped with a heap of pumpkin butter of course.
I pre-cooked dinner during the day yesterday, so we came home from happy hour and just feasted! I love cold dishes for dinner, especially on hot days. This was one of the best meals I have prepared in a while, a real stand-out...
Cold Shrimp and Quinoa Bowls
1 cups uncooked quinoa
2 cups chicken broth (or water)
Jumbo shrimp (peeled and deveined)
1/2 cup soy sauce
1/4 cup balsamic vinegar
1/2 teaspoon garlic paste
1 teaspoon honey
couple small squirts of siracha (optional)
Rinse the quinoa in cold water. Add to a pot with the chicken broth and bring to a boil. Cover and simmer for about 15 minutes until broth is absorbed and quinoa is light and fluffy (stir occasionally). Season shrimp with garlic salt and pepper and sear in a skillet (sprayed with cooking spray or oil). Careful not to over-cook the shrimp (no body like chewy shellfish!). I usually let them go about 3-4 minutes per side and only flip the shrimp once in the pan. Whisk together the soy sauce and everything else on the ingredient list. When the quinoa is finished, pour the sauce over top (reserve some for the shrimp as well), and gently toss the quinoa to fully coat it. Let the shrimp and quinoa come to room temperature, then chill in the fridge until dinner time.