Red Quinoa, Arugula Salad with a Sherry, Balsamic Vinaigrette

Keeping up with my (and 99% of the world's) New Year's resolution to eat healthier in 2014 has given me reason to develop body-friendly meals that still taste delicious. It has been fun to test out foods that I normally would pass by in the supermarket (usually because I had no clue how to use them) and to really read into their health benefits. Now, quinoa is no foreign food to me, I honestly love any grain that can pack my body up with protein, fiber, iron and other good stuff, but to ease into the healthy eating habit, I thought I'd start with a little less "scary" genre of foods. The little crunch the quinoa gives to the peppery arugula pairs well with the most delicious homemade vinaigrette that has ever come out of your kitchen. I thoroughly enjoy this salad and I hope you do too!

Red Quinoa, Arugula Salad with a Sherry Balsamic Vinaigrette

Ingredients:

Dressing:

• 1 Small Shallot, Minced
• 2 Tbsp Blue Agave Nectar
• 3 Tbsp Sherry Vinegar
• 3 Tbsp Balsamic Vinegar (the older the better)
• 1/3 Cup Extra Virgin Olive Oil
• Juice of 1/2 Lemon
• 1/2 Tsp Salt
• 1/4 Tsp Pepper

Salad:

• 1 Cup of Red Quinoa
• 1/2 Pound of Shrimp, Peeled and Deveined
• 1/2 Tsp Salt
• 1/4 Tsp Pepper
• 1/4 Tsp Garlic Powder
• 1/8 Tsp Cayenne
• 2 Tbsp Extra Virgin Olive Oil
• 3/4 Pack of Baby Arugula
• 1/2 Pint of Grape or Cherry Tomatoes, Halved
• 2 Stalks of Green Onions, Thinly Sliced
• 1/4 Cup Pistachios
• 1/2 Cup Feta (Fat-Free)
• 1 Avocado, Diced

Directions:

Dressing:

Place the minced shallot, blue agave nectar, sherry vinegar, balsamic vinegar, extra virgin olive oil, lemon, salt and pepper in a mason jar. Shake well and place in the refrigerator.

Salad:

Rinse the red quinoa well. Place in a pot with two cups of water. Once it starts to boil, lower to a simmer and cover for 15 minutes or until the quinoa is light and fluffy. Remove from pot and let cool in a bowl or sheet pan.

Place the shrimp in a bowl. Mix well with the salt, pepper, garlic powder, cayenne and olive oil. Place in the refrigerator to marinade.

Place the arugula and cooled quinoa into a large bowl. Slice the green onions and tomatoes and add to the bowl.

Place the pistachios and feta in bowl.

Half the avocado and slice in small squares. Drizzle each side with a little lemon juice (helps keep the green color) and season with salt and pepper. Scoop out of skin and place in bowl.

Take the shrimp out of the fridge. Pour some olive oil in a nonstick pan and place on medium-high heat. In two batches, cook the shrimp in a single layer for 3-4 minutes on each side. Place on a plate to let cool.

Take the tails off of all of the shrimp except for seven. Cut the de-tailed shrimp in half and add to the bowl. Take the dressing out of the refrigerator and pour in half. 

Mix well and, if needed, pour more dressing until the salad is well dressed. 

Garnish the mixed salad with the seven tailed shrimp, feta, pistachios and tomatoes.