BarefootContessa at Homekosher saltgood olive oil3/4 lb orzo (sub quinoa or brown rice pasta for gluten-free)1/2 cup freshly squeezed lemon juice (2-3 lemons)freshly ground black pepper2 pounds shrimp, 16 to 18 count, peeled and deveined (I only used 1 lb because I'm cheap and I thought it was perfect)1 cup minced scallions, white and green parts1 cup chopped fresh dill1 cup chopped fresh flat-left parsley1 hothouse cucumber, unpeeled, seeded, and medium-diced (also known as English cucumber)1/2 cup small-diced red onion3/4 pound good feta cheese, crumbled1/4 cup pine nuts, toasted (this was my own addition b/c I couldn't believe the recipe didn't call for them
This salad, which I saw on BarefootContessa, is not really tabbouleh (sorry, Ina). 1 cup bulgur wheat (if you can't find this or want something gluten free, you can substitute with quinoa and just cook it according to the package directions)
It’s an oldie but good from the BarefootContessa Family Style. Cooking up a large pot of beans, or brown rice, or lentils, or quinoa once or twice a week to have on hand in the fridge can be a real time saver at meal time
It’s an oldie but goodie from the BarefootContessa Family Style. Lemony Lentil Quinoa Salad – Low in fat and packed with fiber, this lemony lentil quinoa salad is as good for you as it is delicious
Adapted recipe from BarefootContessa Foolproof Cookbook. 2 boxes quinoa pasta shells. My youngest, twin boys and teenage son have developed a strong sensitivity to tomatoes a couple of years ago
I love the BarefootContessa's chicken stock recipe, but even if you're missing a couple ingredients, just throw what you have in a pot with some water and make yourself some stock
Ina Garten made Lemon Chicken on a recent episode of “BarefootContessa”. As it baked, I cooked quinoa in chicken broth (about 15 minutes total cooking time) and steamed green beans
Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes. 1 cup inca red quinoa
