Don’t be bored by bland side dishes this year - add this refreshing and nutritious corn and quinoa salad to your table. Not only is it packed with protein but it is also packed with flavor!

INGREDIENTS

The Maine Event

Quinoa, rinsed: 1 cup

Vegetable stock: 2 cups

Extra virgin olive oil: 4 Tbsp

Red onion, diced: ½ cup (which is about ½ onion)

1 Garlic clove, peeled, minced

Ground chili powder: ½ Tbsp

Roasted red peppers (homemade or canned), diced 2 ea

Corn: ½ cup

Shrimp, shelled & deviened: 1 lb

Fresh basil, chopped: 2 Tbsp

Salt & Freshly ground black pepper: to taste

METHOD:

Dry your shrimp with a paper towel and season with salt, pepper and a little chili powder.

In a large pan over medium-high heat add 2 Tbsp. Once the pan is hot add in your shrimp and cool on one side for 1 minute until they get nice color and begin to turn pink and curl, flip the shrimp and cool for another 30 second and then remove them from the pan onto a dry paper towel. Let them sit we will add them back in later.

In a pot bring your vegetable stock to a boil. While that is boiling in a large sauté pan over medium-high heat add your olive oil.

Add the onions and sweat for 4 minutes. Once the onions are translucent and aromatic add in the garlic and cook for another 30 seconds. Make sure to season very lightly with salt during each step. This builds flavor.

Now add in chili powder and quinoa. Stir constantly and cook for 2 minutes.

Remove the pan from the heat and carefully pour in your boiling vegetable stock. Return to the heat and bring it up to a simmer (lazy bubbles rather than roaring boiling.) Season with salt and a healthy portion of black pepper.

Cook for 8 minutes and stir pretty regularly. You will cook until the liquid is gone but the quinoa is still moist. Once this has occurred add in roasted red pepper, corn and shrimp and cook for an additional 3 minutes.

Add in the basil and stir constantly while cooking for another 2 minutes until the “risotto” is creamy and still slightly moist.

Remove from the heat and portion half into a bowl for dinner now and top with some basil, and place the other half in plastic container and cool without a lid in the fridge for dinner tomorrow or the next day. Remember once it is cool cover it with a lid.