Herbed Quinoa Shrimp Bowls

Herbed Quinoa Shrimp Bowls

Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
Herbed Quinoa Shrimp Bowls
Print Recipe
    Servings Prep Time
    2 people 15 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Servings Prep Time
    2 people 15 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
    Herbed Quinoa Shrimp Bowls
    Print Recipe
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      25 minutes 5 minutes
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      25 minutes 5 minutes
      Ingredients
      Shrimp Bowls
      Dressing
      Servings: people
      Instructions
      1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
      2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
      3. Pat shrimp dry and season with salt and pepper.
      4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and saut├ę for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
      5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
      6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.

      Slow Cooker Lentil and Ham Soup


      Slow Cooker Lentil and Ham Soup
      Print Recipe
        Servings Prep Time
        10 cups 30 minutes
        Cook Time
        7 hours
        Servings Prep Time
        10 cups 30 minutes
        Cook Time
        7 hours
        Slow Cooker Lentil and Ham Soup
        Print Recipe
          Servings Prep Time
          10 cups 30 minutes
          Cook Time
          7 hours
          Servings Prep Time
          10 cups 30 minutes
          Cook Time
          7 hours
          Ingredients
          Servings: cups
          Instructions
          1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
          2. Cut excess ham away from bone and save for later.
          3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
          4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
          5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
          Recipe Notes
          • a smoked pork hock will work in place of a meaty ham bone.
          • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.