Page 16 - Spring_2021_Montana-Dakota

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GRIllED shRIMP wIth MANGO sAlsA & sOAKED QuINOA

INGREDIENts FOR QuINOA 1 avocado peeled and cubed into container with a lid. Let sit for
1 cup quinoa 1/2” pieces 15 minutes.
4 cups pure water 1 mango peeled and cubed into 3 Drain and rinse quinoa well
11/2 cups chicken broth or water 1/2” pieces under running water. Add
1 cup pineapple chopped into back to medium-sized pot
INGEDIENts FOR shRIMP 1/2” pieces with broth. PhOtO COURtESy Of tRAditiOnAlCOOkingSChOOl.COm
1 pound wild-caught shrimp raw 1 tablespoon fresh cilantro 4 Bring quinoa to a boil, then
1/4 teaspoon salt finely chopped reduce heat and simmer for
1/4 teaspoon pepper 15 minutes with lid on, until 7 Heat grill pan or grill. Cook
1/4 cup extra virgin olive oil or INGREDIENts FOR GARNIsh all liquid is absorbed. Let sit shrimp for 2 to 3 minutes
avocado oil 1 tablespoon green onion finely for 5 minutes. per side, or until pink.
2 teaspoons lime zest chopped (optional) 5 In a medium-sized bowl, 8 Fluff quinoa with fork.
1 teaspoon lime juice combine these salsa Add reserved marinade,
DIRECtIONs ingredients: olive oil, and combine.
INGREDIENts FOR PINEAPPlE, 1 The night before, combine lime juice, salt and honey. 9 To assemble, layer quinoa
MANAGO AND AvOCADO sAlsA quinoa and 4 cups water in Whisk vigorously. on plate. Add salsa. Top
1/4 cup extra virgin olive oil or a medium-sized pot. Let sit, 6 Remove 3/4 of this marinade, with shrimp. Garnish with
avocado oil covered overnight or for up and reserve. Leave the rest in additional cilantro and
1 tablespoons lime juice to 24 hours. the bowl. Add cubed avocado, green onion.
1 teaspoon raw honey 2 The next day, combine all mango, pineapple and
SOURCE: tRAditiOnAlCOOking
1/4 teaspoon sea salt shrimp ingredients in a cilantro. Mix well and set aside. SChOOl.COm

GRIllED sKIRt stEAK AND vEGGIEs wIth GuACAMOlE

INGREDIENts FOR GuACAMOlE 1/8- 1/4 teaspoon cayenne pepper glass baking dish. Whisk.
3 avocados peeled and diced (depending on how much 2 Place skirt steak in a dish,
Juice of half a lime kick you want!) pour marinade over steak,
½ cup traditional Pico de Gallo 1 teaspoon sea salt turning to coat both sides.
1½ teaspoons chopped garlic 1/2 teaspoon pepper Place covered, in fridge for PhOtO COURtESy Of thEORgAniCkitChEn.ORg
1 teaspoon olive oil at least three hours or as long
½ teaspoon Serrano chili INGREDIENts FOR vEGGIEs as overnight. The longer,
minced (optional) Olive oil the better!
Sea salt to taste 6 green onions, greens trimmed 3 When you are ready to
1 Prepare guacamole ahead; (leave three inches of greens cook steak, preheat grill to
squeeze lime juice over diced above white onion) 400 degrees and prepare sear for 3 minutes,
avocados. Add traditional 1 small zucchini, diced vegetables. Discard marinade stirring occasionally.
Pico de Gallo, garlic, oil, sea 1 small bunch asparagus and sprinkle steaks with sea salt 2 Add diced zucchini, cut
salt and gently toss. spears, trimmed and cut and pepper to taste. Set aside asparagus and corn to pan.
into 1-inch pieces while you start searing veggies. (This is when you want to
INGREDIENts FOR stEAK 1 cob off corn removed (use 4 Grill steaks at 400 degrees, add steaks to grill since
1 lb skirt steak sharp knife to ‘shave’ kernels 3 minutes per side. they only take 4-6 minutes)
1/2 cup extra virgin olive oil off cob, omit corn if living Stir and continue cooking
3 tablespoons freshly squeezed grain free) DIRECtIONs FOR vEGGIEs till edges of vegetables
lime juice 1/2 cup cherry tomatoes cut in half 1 Heat a cast iron pan on high turn brown, lightly salt and
3 tablespoons red wine vinegar heat. When pan is hot, add pepper. Turn off heat. Add
2 cloves garlic minced DIRECtIONs FOR stEAK olive oil, coating the bottom cherry tomatoes and stir.
1 teaspoon chili powder 1 Combine lime juice, olive oil, of pan. When pan and oil
2 teaspoons onion powder garlic and dried spices in a are hot, add onions and SOURCE: thEORgAniCkitChEn.ORg