Today is our provincial election. I am sick of all the phone calls we have been getting. I was really irritated at getting one call where the candidate addressed me as Josephine. I am old fashioned, you don’t call me by my first name unless you know me. Mind you, I was interested at the technology which allowed them to do that. Presumably if Matt had answered the phone it would have used his name. It was all recorded of course. I get fed up anyway, I will vote for whoever I want to and no amount of phone calls will change my mind. At least the campaigning does NOT last as long as it does in the States. That drives me nuts and of course we get a lot of the TV ads up here anyway. We usually vote at a school just down the road, but they are pulling the place apart. The kids are still there, but there sure would be no room for an election booth. Looking for a pic of the school, this one has our apartment building in the background.
Here is another recipe I liked the look of. I do like quinoa and of course I like shrimp. It looks a lot but quinoa is very easy to prepare. Maybe I will try this at the weekend. Today I made another batch of tomato soup. I have now run out of storage containers.
Spicy Grilled Shrimp with Quinoa Salad
Total: 58 Minutes
Recipe from Cooking Light.
- 1/4 cup fresh lime juice, divided
- 10 teaspoon olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin, divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon Spanish smoked paprika
- 4 garlic cloves, chopped and divided
- 24 large shrimp, peeled and deveined (about 1 pound)
- 3/4 cup uncooked quinoa
- 1/2 cup chopped onion
- 1 cup water
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon honey
- 1 cup cherry tomatoes, halved
- 1/2 cup canned organic chickpeas, rinsed and drained
- 1/2 cup diced peeled avocado
- 1 ounce feta cheese, crumbled
- Cooking spray
- 1/4 cup chopped fresh cilantro
- 1. Preheat grill to high heat.
- 2. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.
- 3. Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.
- 4. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.
- 5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.