After a few days of chilly fall weather, summer is definitely back with sweltering hot days and nights. So while it still lasts, I’m making the most of grilling and enjoying light easy dinners. No one likes to cook when it’s far too hot outside to think! I love all things Moroccan and though more often than not the dishes are better suited for cold weather, I love using the spices in marinades. Give these shrimp a try and enjoy while the weather lasts!
Moroccan Grilled Shrimp + Kale Quinoa Salad
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp ginger
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 2 cloves garlic, finely chopped
- 1 tbsp lemon juice
- 1 tsp thyme
- 1 tbsp parsley
- 10-12 deveined and unshelled shrimp
- 3 cups kale, roughly chopped
- 1/2 cup grated carrot
- 1 cup cooked quinoa
- 1/4 cup golden raisins
- 1/2 cup parsley, roughly chopped
- 1/8 cup cilantro, finely chopped
- 1 1/2 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 salt
- 1 clove garlic, finely chopped
- 1/2 tsp cinnamon
- 1 tsp cumin
In a medium bowl, combine all marinade ingredients and add shrimp. Stir to coat well. If you have the time, marinate for atleast 30 minutes, if not, you can leave to marinate until you’ve made the salad.
In a large bowl, combine the kale, carrot, quinoa, raisins, parsley and cilantro. In a smaller bowl, prepare the dressing. Combine together the lemon juice, olive oil, salt, garlic, cinnamon and cumin. When ready to eat, toss the kale mixture with the dressing and coat evenly.
Heat a barbeque up to medium. Place shrimp on skewers and onto the grill. Cook for about 2 minutes on each side until they are bright pink and completely opaque.
Serve the shrimp with the salad and eat while warm. Serves 2.
I just love fresh and quick side salads to accompany my main meals. I love a little bit of freshness to wake up my mouth every so often from the cooked food that I’m eating. Not only that, but it helps get in some fresh and raw veggies without feeling like work! I often get bored of the same old salad greens, cucumber and tomato combo which is usually what I resort, to so this salad is a welcome addition to the rotation.
It’s really simply halved cherry tomatoes, a lot of chopped fresh parsley and cilantro, some sumac for a bit of tartness and a little olive oil for some healthy fats. That’s it! And it takes maximum 10 minutes to make which means you can quickly pull it together before dinner goes on the table. Perfect!
Cherry Tomato, Parsley & Sumac Salad
- 2 cups cherry tomatoes, halved
- 1 cup roughly chopped parsley
- 1/4 cup finely chopped cilantro
- 1 1/2 tsp sumac
- 1 tbsp olive oil
In a large bowl, toss together all the cherry tomatoes, parsley, cilantro, sumac and olive oil. You can serve this right away, but it also keeps really well in the fridge if you want to make a big batch or if you want to save some for lunch the next day!
As the weather is getting slightly cooler here, I’m dreaming about the beach in Barcelona. Not only the sun and sand, but the gorgeous fresh seafood we had there. This recipe is inspired by an amazing appetizer we had at one of my favorite restaurants Bravo while in this perfect city on holiday.
This is a super easy salad to whip up with very little effort at all. Its perfect when tomatoes are in season since they are super juicy and flavourful. Quick pickling these onions takes a bit of the bite out and is a perfect compliment to the flaky tuna. All topped on a bed of peppery arugula, this is great for a summer lunch or a lazy Sunday. Best of all, it all comes together in about 10 minutes or less.
This is one of my favorite salads, but for some reason, I always seem to forget it exists. It reminds me of summers spent visiting my family in Australia. So not surprisingly, my rediscovery of this colorful, flavour packed salad always makes me nostalgic and salivating!
Its really the dressing that makes this salad come to life. Its the difference between a plate of healthy veggies and an indulgence. Ramen noodles aren’t really traditional, but they’re a healthier version of some varieties of fried noodles you can get and easy to find no matter where in the world you are.
Love this salad. Super refreshing and intensely flavourful. Great for a light but filling weekend lunch!
Adapted from Nigella’s recipe. I tried both the glass noodles and the rice noodles and preferred the texture and taste of the rice noodles. Also, try soaking the shrimp for atleast 30 minutes. They absorb much more flavour and taste gorgeous when you bite in.