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Author Notes: From the dark tangled depths of my mind...LOLOL!!! This makes a lovely light meal perfect for warm weather months. It could also stuff warm pita bread for an awesome al fresco or tailgating treat. —gr8chefmb
- 1 pound Fresh shrimp, cleaned and tails removed
- 1 Small white onion, thinly sliced into wedges
- 3 Garlic cloves, thinly sliced
- 1 Fresh jalapeño, thinly sliced (almost shaved into paper-thin sliced)
- 3 sprigs Fresh oregano
- 1/2 cup Fresh lemon juice
- 1/3 cup Apple cider vinegar
- 1 cup Water
- 2 tablespoons Coarse ground salt
- 3 tablespoons Cracked black peppercorns
- 2 cups Cooked quinoa
- 1/2 pint Grape tomatoes, halved
- 1 cup Pitted Greek black olives, halved
- 1 cup Plain Greek yogurt
- 1/2 cup Sour cream
- 2 Garlic cloves, finely minced
- 1/4 cup Fresh chopped flat-leaf parsley
- 2 tablespoons Fresh chopped dill, plus extra for garnish
- 1 tablespoon Coarse ground salt
- 1 tablespoon Coarse ground black pepper
- 2 tablespoons Fresh lemon juice
- 1 cup Crumbled feta cheese
- Extra virgin olive oil, for drizzling [garnish]
- Lemon wedges [garnish]
- Warm pita bread, cut into wedges [garnish]
- In a non-aluminum Dutch oven, combine shrimp, onion, garlic, jalapeño, oregano, lemon juice, vinegar, water, salt and peppercorns. Bring to simmer over medium high heat and simmer for 5-6 minutes, or just until shrimp turn opaque and pinkish in color. Remove from heat allow to cool to room temperature. [It is recommended that you complete this step 1 day ahead to allow shrimp to marinate in pickling liquid overnight.]
- In a large mixing bowl, toss together cooked quinoa, grape tomatoes and olives.
- In a small mixing bowl, whisk together yogurt, sour cream, garlic, parsley, dill, salt, pepper, and lemon juice. Pour over quinoa mixture and toss gently to coat. [Tzatziki can be made up to 2 days ahead. Store in a tightly covered container in the refrigerator. Stir well before adding to quinoa.]
- Place approximately 1/2 cup quinoa salad in bottom of shallow bowl and top with 4-6 shrimp and sprinkle crumbled feta cheese over shrimp. Drizzle with a bit of pickling liquid and olive oil. Sprinkle with extra dill. Serve with lemon wedges and warm pita bread.
- This recipe was entered in the contest for Your Best Quinoa Recipe
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