Fair Trade Recipe: Sautéed Shrimp with Quinoa, Citrus and Avocado Salad

Renowned chef Malika Ameen and celebrity dietician Ashley Koff R.D. share a desert recipe that is full of Fair Trade Certified ingredients

10/18/2011 - 8:48 AM

Renowned chef Malika Ameen and celebrity dietician Ashley Koff R.D. share a savory Quinoa dish that is full of Fair Trade Certified ingredients This recipe will be featured in a live USTREAM broadcast, TOMORROW,  October 19 at 1pm PT/4pm ET. Click here for more info on the event!

Cooking with Fair Trade Certified ingredients ensures that you are using quality products that improve lives and protect the environment.

Want to make more delicious recipes Malika Ameen and Ashley Koff that include Fair Trade Fair Trade ingrediants? Try these: Spiced Nut and Oat Crunch and Chocolate Mousse Cake wtih Canilla Cardamom Swirl

 

Sautéed Shrimp with Quinoa, Citrus and Avocado Salad

Yields 4 servings

 

Sautéed Shrimp

INGREDIENTS:

12 large shrimp, deveined and shelled

½ teaspoon organic paprika

1-2 tablespoons Fair Trade Certified olive oil

Kosher salt and Fair Trade Certified black pepper

COOKING PROCESS:

  • Heat pan over medium heat, add olive oil
  • Season shrimp with paprika salt and black pepper
  • Add to heated pan, cook for 2 minutes on each side until shrimp are cooked through
  • Remove from pan and set aside

 

Quinoa

INGREDIENTS:

1/2 cup dried Fair Trade Certified Organic quinoa

¾ cups vegetable broth (or water)

1 clove garlic, minced

1 small onion, diced

2 springs of thyme

1 dried bay leaf

2 tbsp Fair Trade Certified olive oil

Kosher salt and Fair Trade Certified black pepper (to taste)

COOKING PROCESS:

  • Sauté onions over medium-low heat until translucent, season with salt and black pepper
  • Add garlic, sauté for 2 minutes until fragrant
  • Add quinoa, bay leaf and thyme, cook for one minute
  • Add vegetable stock or water; bring to a boil over high heat and cover. Reduce heat to medium-low and cook for 15-20 minutes or until the quinoa is cooked
  • Season with salt and black pepper

 

Coriander Dressing

INGREDIENTS:

1/4 cup + 2 tablespoons rice wine vinegar

1 ¼ tsp Fair Trade Certified honey

2 ½ tablespoons Fair Trade Certified olive oil

¼  heaping tsp orange zest

¼ heaping tsp lemon zest

¼ heaping tsp ginger, grated

½ tsp whole coriander seeds, toasted and cracked

DIRECTIONS:

  • Place all ingredients inside a bowl. Whisk to incorporate.

 

Quinoa Salad

INGREDIENTS:

1 grapefruit or orange

1 avocado

4 basil leaves

Kosher salt and Fair Trade Certified black pepper (to taste)

Coriander-Citrus Vinaigrette (see above)

Cooked quinoa (see above)

COOKING PROCESS:

  • Halve the avocado and remove pit. Cut the halves into 1/4 inch squares and remove with a spoon - set aside
  • Tear basil into pieces and add to the cooked quinoa
  • Toss together with grapefruit, salt, black pepper and Coriander-Citrus Vinaigrette
  • Place avocado on top and serve with shrimp

 

To Finish:

  • Place hot quinoa in the middle of a platter. Top with sautéed shrimp and asparagus-avocado salad. Serve immediately.

 

10/18/2011 - 8:48 AM
10/17/2011 - 12:59 PM