Shrimp, Lime and Black Bean Quinoa
A meal that transports my taste buds somewhere warmer. (Rachel Nania)
On a day that registers 22 degrees with wind chill, a dish that tastes straight from the Caribbean is in order.
This dish came together as an accident – or rather, an experiment. I had a few things in the freezer, a few in the crisper and some things in the cabinet… and several episodes of Downton Abbey to watch while cooking.
Thankfully, it all worked out, as it tends to do every now and then.
I hope this warms your heart as much as Matthew Crawley is warming mine.
Tomatoes, shrimp and basil on the stove. (Rachel Nania)
- 1 ½ cups of halved cherry tomatoes
- 2 cups of cooked quinoa
- 2 cups of cooked black beans
- 4 tsp of chopped basil
- 8 oz of cooked shrimp, deveined, peeled
- 4 tsp of fresh lime juice
- Sea Salt and fresh ground pepper
- In a pan on medium/ medium low heat, sauté the tomatoes with about 1 tbsp of EVOO and a sprinkle of sea salt for about 10 minutes, or until the tomatoes are softened and wilted.
- Add in the basil (I used the frozen pods that Trader Joes sells — fresh would be better, but alas, it’s January in D.C.), and continue to sauté. Then, incorporate the cooked shrimp and about 2 tbsp of freshly squeezed lime juice. Cook on low for about 5 minutes.
- In a separate bowl, combine the cooked quinoa, the cooked black beans, 2 tbsp of EVOO and salt and pepper (to taste). Then, combine the ingredients in the pan and the quinoa in the bowl. Mix, and add more lime juice (about 2 tbsp), salt, pepper and EVOO, to taste.
- Serve and eat. And watch Downton Abbey.