What's for Dinner {Sunday}

Herbed Cirtus Shrimp with Quinoa and Goat Cheese (no cheese for me)

This might be my new favorite dish!  It is light, flavorful and pretty easy to make.  I hope you are enjoying all these recipes because I really enjoy sharing them with you!  Finding out that I had food allergies has turned out to be one of the best things that has happened to me.  I have been introduced to a whole new world!  At first I was pretty worried, to be honest, about what this new diet would be like.  I was focused on all the things that I couldn't have that I was missing out on everything that I CAN have.  I enjoy cooking and trying new things and am having a good time with it all!

This recipe is from the Cooking With Trader Joe's Cookbook- Dinner's Done

1 lemon

1 orange

1 lime

2 Tbsp olive oil, divided

1/4 tsp salt

2 Tbsp each chopped fresh mint and parsley, divided

1 lb large uncooked shrimp (peeled and tail off), thawed if frozen

1 cup quinoa

2 oz goat cheese, broken into small chunks or Crumbled Goat Cheese

2 Tbsp fresh basil, cut into ribbons

1 Zest orange, lemon and lime, and then juice each.  In a large bowl, whisk together citrus juices, 1 Tbsp olive oil, salt and 1 Tbsp each parsley and mint.  Reserve 2 Tbsp of this marinade for adding to finished dish.  Add shrimp to juice mixture and allow to marinate for 15 minutes.

2 Meanwhile, rinse quinoa and cook according to packaging instructions.

3 In a skillet over high heat, add 1 Tbsp olive oil.  Using a slotted spoon, remove shrimp from marinade and place in pan.  Discard used marinade.  Cook 1 minute per side, until shrimp is opaque and firm.  Do not overcook shrimp.

4 Toss shrimp with cooked quinoa and add remaining fresh mint and parsley.  Drizzle with reserved marinade.  and goat cheese and toss to combine.  Garnish with basil ribbons and sprinkle with citrus zest mixture.

Serves 4