Food Network Magazine - (08)August 2020

LOW-

CALORIE

DINNER

QUINOA BOWL WITH SHRIMP

AND VEGETABLES
ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

1 cup tricolor quinoa
1 large clove garlic, smashed
Kosher salt and freshly ground pepper
½ teaspoon sugar
¼ cup champagne vinegar
or white wine vinegar
5 tablespoons extra-virgin olive oil
1 zucchini, diced
1½ cups sliced sugar snap peas
¾ cup frozen peas, thawed
2 scallions, sliced (light and dark green parts separated)
1 pound cooked large shrimp
¼ cup thinly sliced fresh basil

1. Combine 2 cups water with the quinoa, garlic and a pinch each
   of salt and pepper in a medium saucepan over medium-high heat.
   Bring to a boil, then reduce the heat, cover and simmer until the
   quinoa is tender and the water is absorbed, about 15 minutes.
   Fluff with a fork. Let cool slightly, about 10 minutes.


2. Meanwhile, stir the sugar and vinegar in a medium bowl until
   dissolved. Whisk in the olive oil and season with salt and pepper.
   Transfer half the dressing to another medium bowl. Add the
   zucchini, both peas and the light green parts of the scallions
   to one bowl; toss. Add the shrimp to the other bowl and toss.


3. Divide the quinoa among bowls and top with the vegetable
   mixture and shrimp. Sprinkle with the scallion greens and basil.

Per serving: Calories 490; Fat 20 g (Saturated 3 g); Cholesterol 214 mg;
Sodium 377 mg; Carbohydrate 40 g; Fiber 5 g; Sugars 7 g; Protein 35 g

Load up

on quinoa. It’s

a gluten-free

grain packed with

protein, vitamins,

minerals and

antioxidants.

VEGETARIAN

DINNER

weeknight

cooking

TOMATILLO SHAKSHUKA

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 pound tomatillos, husks removed, rinsed and cored

1 jalapeño pepper, stemmed

½ small bunch cilantro (stems separated, leaves chopped)

8 cups baked tortilla chips (about 6 ounces)

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1 large poblano chile pepper, seeded and chopped

1 8-ounce bag spinach (not baby spinach)

8 large eggs

¼ cup sour cream

1. Bring a medium saucepan of water to a boil. Add the tomatillos
   and jalapeño and cook until softened, about 10 minutes. Transfer
   to a blender using a slotted spoon; add the cilantro stems,
   1½ cups tortilla chips, a big pinch each of salt and pepper and
   ½ cup water. Blend until smooth.


2. Meanwhile, heat the olive oil in a large broiler-proof nonstick
   skillet over medium-high heat. Add the onion, poblano and a
   pinch each of salt and pepper; cook, stirring occasionally, until
   lightly browned, 6 to 7 minutes. Gradually add the spinach,
   stirring to wilt before adding more; cook until all the spinach
   is wilted, then season with salt and pepper. Pour the sauce from
   the blender into the skillet and stir to combine. Reduce the heat to
   maintain a gentle simmer.


3. Preheat the broiler. One at a time, crack each egg into a small
   bowl, make a well in the sauce and add the egg to the well. Drag
   the edge of a rubber spatula through the egg whites (don’t break
   the yolks). Season with salt and pepper and cook until the egg
   whites are just starting to set, 12 minutes. Transfer the skillet to
   the broiler and cook until the egg whites are set, 1 to 2 minutes.


4. Meanwhile, thin the sour cream with 1 to 2 tablespoons water;
   season with salt and pepper. Drizzle over the eggs and sprinkle
   with the cilantro leaves. Serve with the remaining tortilla chips.
   Per serving: Calories 470; Fat 23 g (Saturated 6 g); Cholesterol 380 mg;
   Sodium 658 mg; Carbohydrate 48 g; Fiber 7 g; Sugars 7 g; Protein 21 g

74 FOOD NETWORK MAGAZINE ●JULY/AUGUST 2020