Muckle's Notes:
1 tablespoon olive oil Ask a question about this ingredient
1 red pepper, chopped Ask a question about this ingredient
1/2 cup chopped red onion Ask a question about this ingredient
3/4 pounds peeled and deveined shrimp (raw or cooked), chopped Ask a question about this ingredient
1/2 cup chopped kalamata olives Ask a question about this ingredient
4 teaspoons drained capers, lightly chopped Ask a question about this ingredient
3/4 cups crumbled feta cheese Ask a question about this ingredient
10 basil leaves, julienned Ask a question about this ingredient
2 cups cooked quinoa Ask a question about this ingredient
3/4 cups balsamic vinaigrette (recipe below) Ask a question about this ingredient
salt and freshly ground pepper to taste Ask a question about this ingredient
Saute the red pepper and onion in olive oil until soft. Put in large bowl.
Ask a question about this stepSaute the shrimp in the same pan (if raw, until cooked or if already cooked, just a few minutes for flavor). Add the shrimp to the bowl with the red pepper and onion. Let cool slightly.
Ask a question about this stepAdd the remaining ingredients and then put in the fridge for at least 20 minutes so that it can chill and the flavors can marinate.
Ask a question about this stepEnjoy!
Ask a question about this step2 tablespoons balsamic vinegar Ask a question about this ingredient
1 tablespoon fresh squeezed lemon juice Ask a question about this ingredient
1 tablespoon dijon mustard Ask a question about this ingredient
1 clove of garlic, minced Ask a question about this ingredient
1/3 cup olive oil Ask a question about this ingredient
salt and freshly ground pepper to taste Ask a question about this ingredient
Blend all ingredients in a blender to emulsify, or just add to a glass jar and shake until well incorporated.
Ask a question about this stepSteven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I made this last night for a dinner party, it was wonderful! It would also be great without the shrimp for a vegetarian dish.