Adventures of an unfussy foodie.

February 01, 2013

Super Bowls with Lemon Basil Vinaigrette

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So, once again I must admit that I don't watch the Superbowl. Never have, and likely never shall. I don't get what the big deal is -- maybe if it was college football and my home team was playing, but even then you'd be hard pressed to find me catching the big game.

Maybe that's why this is definitely not typical football fare. This is my take on the much-pinned Superfood Salad from Iowa Girl Eats. I didn't change it too much, because on its own it's completely fabulous, but among the other things I don't do is include cilantro in a recipe if I can easily substitute something I like better -- like, say, basil. Which I did do in this case. And there are a couple of other tweaks here and there.

Anyway, while everyone else is watching football and eating loaded potato skins this Sunday (not that I have anything against loaded potato skins, mind you), make these yummy Super Bowls, and catch up on Project Runway or watch The West Wing on Netflix (my current obsession). 
I, myself, will be at church wrangling my wiggly toddler and then the three-year-olds I teach during Sunday School. And then I'll be Skyping with my family whilst frantically trying to get dinner on the table. So you see, I have a full day mapped out already. I can tell you wish you were me...

Superbowl Schmuperbowl.

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Super Bowls with Lemon Basil Vinaigrette
PRINTABLE RECIPE

Ingredients:
15 shrimp
salt and pepper
oil
1 1/2 c. cooked quinoa, cooled
1 orange, supremed and chopped into large pieces
1 avocado, diced
1 c. canned cannellini or black beans, rinsed and drained
1 c. craisins
1 c. frozen corn, thawed
1 c. red grapes, halved if on the large side
1 scallion, sliced (optional)


for the lemon basil vinaigrette:
1/4 c. fresh lemon juice
2 cloves garlic, finely minced
dash of sugar
salt & pepper
1 Tbsp. very finely chopped basil
6 Tbsp. oil

Directions:
Heat oven to 400ยบ. Toss shrimp with salt, pepper, and oil. Spread evenly on baking sheet ins single layer and roast 6-8 minutes, until pink and opaque. (They overcook quickly, so don't forget about them.)
Meanwhile, combine all ingredients for vinaigrette in a jar with a tight fitting lid, and shake to combine.Set aside.
Combine cooled quinoa with orange segments, avocado, beans, craisins, corn, and grapes (and scallion, if using). Pour vinaigrette over the salad and toss to combine. Serve cold or at room temperature. Top each serving with a few shrimp.

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