It’s not just tough for the meat-eater guys when advocating to eat healthy. It’s equally tough on me — a girl whom you think can survive on salad alone but really cannot — I need my carb and meat to make my meal feel complete and satisfying.
Temperature apparently plays a big role in how full we feel. I define an entree as something warm and cozy to the stomach. Do you remember feeling fuller during a hot, scorching summer day? You feel more hungry in a chilly winter night. Therefore, even though you might serve me a ginormous dinner salad — it is cold— it does not feel like a meal in itself.
Hence I did somewhat of a crossover on this dish — Chinese Mayonnaise Shrimp added to the quinoa lettuce salad plus warm roasted peppers and potatoes makes this so-called dinner salad feels less cold — the added fresh grapefruits gives the dish back a more fresh feeling like a salad should be.
The mayonnaise sauce on the shrimp is enough flavor to not need a dressing. If you end up doing plain shrimp then a vinaigrette dressing will be suitable. Do not use cold shrimp for it will dampen this dish too much for our liking as a main course. If it is summer though, feel free to use cold shrimp.
Ingredients to combine
- 1 cup of quinoa, cooked according to package direction and drained well, pinch of salt
- 5-6 potato fingerlings, drizzled with olive oil and pinch of sea salt and roasted at 400F for 20-30 minutes, cut in half
- 10 mini peppers, drizzled with olive oil and pinch of sea salt and roast at 400F for 15-20 minutes
- 12 large shrimps, deshelled, cooked and drained
Mix with 1 tbsp mayo, 1/2 teaspoon lemon, 1 teaspoon siracha
- 1 head organic romaine lettuce hearts, chopped to 1/2 inch thickness
- 6 segments of pink grapefruit, cut in half
Combine above ingredients on a large plate and munch away.