Friday, February 10, 2012

Pink & Red plus a Quinoa Salad

Happy happy Friday to y'all! I'm quite thrilled it's the weekend because I have a lot to look forward to. Nothing big, but just the little things that add up!

First off let's talk about this week's My Friday Fancies! I'm linking up with Alison at {long distance loving} and sharing my dream pink and red outfit!
Pink and Red




It's safe to say, I've definitely jumped on the color blocking bandwagon! I'm loving the boldness of color that is coming out this year! I decided to go with a bright red trouser instead of jeans and a simple cute top to go with it! I love these pants and the fact that they could be worn out on the weekends or to work! I'm all about multi-functional outfits. I added a few accessories from Juicy Couture {love the pink and red ring!} and Marc Jacobs sparkly ballerina flats! What do you think? How are you loving all the color blocking floating around Pinterest and the Blog World?



Now let's rewind to last night and how my lazy evening turned into a fun new recipe! As I left work, I thought about it and decided I didn't feel like really doing much of anything. I traded running for a glass of wine and working on tutus for Disney! Don't get me wrong, I L.O.V.E. to run and work out and get my sweat on, but every once in a while, we deserve a veg kind of night right? Well I ended up catching up on my DVR while nearly finishing the tutus. Take a look! All I need to do is sew them together...how to coming soon. I promise it's so easy!


After one glass of wine, one show and several pita chips, I decided to get creative and try something new for dinner. I've been craving quinoa {weird, I know} lately and decided that would be an ingredient. I didn't feel like defrosting any meat, so I decided that small shrimp would be my protein. It's thaws and cooks quickly and lately I've acquired a taste for it. I only like the small ones though! After deciding on these two ingredients, this is what I came up with:



Spinach, Quinoa and Shrimp Salad
Ingredients:
1 cup of spinach
1 cup of quinoa cooked {1/4 cup uncooked}
3 oz small cooked shrimp
1 tbsp olive oil
1 tbsp minced garlic
2 tbsp reduced fat feta
1 tbsp reduced fat balsamic vinaigrette
Salt
Garlic Powder {optional}

Directions:
Quinoa:
- NOTE: I made 1 cup of uncooked quinoa for left overs.
- Place one cup of quinoa in small pot and add 1 1/2 cups of water and 1/4 tsp of salt {optional}
- Bring to a boil. Place lid on pot and reduce heat to a simmer.
- Cook for 15 minutes with lid on.
- Remove from heat and allow quinoa to continue cooking with lid on for 5 minutes.
- Remove lid and fluff quinoa with a fork.
Shrimp:
- Heat olive oil in small pan
- Add garlic and cook for about a minute
- Add shrimp and saute in olive oil and garlic mixture.
- Sprinkle salt and garlic powder to taste
- Continue to saute until both sides on shrimp are browned, about 5-8 minutes
Salad:
- Put spinach leaves on a plate and add dressing and feta.
- Scoop 1/2 cup to a cup of cooked quinoa and add to salad.
- Top off with your cooked shrimp
TADAAA!!! Super easy and super yummy! Enjoy :) Let me know if you try it. I'd also love to hear of some other variations if you have any!

Happy Friday to all! I hope you have a wonderful last day of the work week and an even better weekend. Don't forget to link up with {long distance loving} for My Friday Fancies!



Until next time...
With love and God bless,

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