Рецепт Quinoa, Edamame & Shrimp Salad with Balsamic Vinaigrette
As as busy person, I’m sure you’re always on the lookout for meals that are easily put together without a lot of fuss or trips to the store. It’s probably the reason why you don’t make dinner salads at home, since that involves a lot of chopping of vegetables, and cooking of whatever the protein is. Even a simple chef salad requires waiting around for eggs to boil!
However, I have a solution that’s almost entirely made from ingredients that you can keep in the pantry and freezer, such as frozen edamame soybeans, canned bay shrimp, and Kraft Balsamic Vinaigrette. Plus, this salad recipe is a dinner time saver with just a little planning.
First, you’ll need to start putting this entrée salad together the night before by cooking up the quinoa and roasted red peppers. You can do that while you’re cooking up dinner or cleaning up the kitchen.
The next morning, put all the ingredients together to marinate in the balsamic vinegar dressing when you leave in the morning. This will save you the step of defrosting the edamame soybeans and roast corn in the microwave. Just remember to pick up a bag of prewashed mixed baby lettuce from the store, and dinner will be ready in the time it takes to spoon the quinoa on to each plate.
If you’re pressed for time in the morning, you can put the cooked quinoa and the rest of the ingredients together in about 10 minutes. Either way you plan it, this Quinoa, Edamame & Shrimp Salad with Balsamic Vinaigrette is an easy to put together, nutritious entrée salad that’s delicious, too, thanks to Kraft salad dressing.
Take any leftovers to work for the lunch the next day by placing some lettuce in a baggie and the quinoa mixture in a plastic container. Combine them before eating so the lettuce doesn’t get soggy.
Note: if you can’t find frozen roasted corn, regular frozen corn is fine. This is also a great way to use leftover corn on the cob after you’ve grilled some up. Just cut the corn off the cob and add it to the salad!
Quinoa, Edamame & Shrimp Salad with Balsamic Vinaigrette
Ingredients
- 1 cup quinoa, rinsed
- 1 cup water
- 1 cup white cooking wine
- 1 (16 ounce) jar roasted red peppers, drained and chopped
- 2 cups frozen shelled edamame soybeans, defrosted
- 1 cup frozen roasted corn, defrosted
- 2 (4 ounce) cans bay shrimp, drained
- 3/4 cup Kraft Balsamic Vinaigrette
- 1 (5 ounce) bag baby spring lettuce mix
Directions
Place water and white cooking wine in medium saucepan. Bring to a boil over high heat.
Add quinoa and chopped roasted red peppers. Bring water back up to a boil, then reduce heat. Cover and cook for 15 minutes until water has been absorbed. Remove from heat and let sit for 10 minutes. Fluff quinoa with a fork and let cool. (Can be made the night before. Refrigerate.)
Combine peppers and quinoa with edamame, corn, shrimp and balsamic vinaigrette. Stir to combine. (Can be made the morning before. Refrigerate.)
To serve, place some lettuce on a dinner plate and place a serving of the quinoa mixture on top.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Servings: Makes 6 servings
Change up your dinner routine with Kraft. Visit KraftRecipes.com for great recipes and meal ideas, featuring Kraft. Because food deserves delicious.
This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.