Cooking with my dad was one of my favorite things to do growing up. When I was younger, it meant that I got to pretend to be his little sous-chef in a five star kitchen; when make-believe became less cool -- whoo teen angst -- Dad and I still spent many Saturdays preparing family meals and talking about anything and everything. Well, maybe not everything – but, you get the idea.
One my favorite dishes that my dad prepared is a simple shrimp and vegetable mixture served with pasta. I've prepared that tonight but have substituted quinoa for the pasta.
1 pound cooked shrimp, tails removed
2 yellow squash, cut into thick slices
2 pounds roma tomatoes, cut into thick slices
1 ½ pounds broccoli
1 cup quinoa
1 stick unsalted butter
1 tbsp. dried parsley
½ tsp. kosher salt
Soak and rinse quinoa in water before cooking. Add 1 ¼ cup of water and quinoa to a small pot. Bring to a simmer and reduce heat. Cover and cook for 15 to 20 minutes. Remove from heat.
In a large pot, steam squash and broccoli until squash is tender.
Add tomatoes and shrimp. Cover and steam until tomatoes have softened slightly. Meanwhile, melt butter in a saucepan. Add salt and dried parsley to butter sauce; then, add to vegetable mixture. (You may need to drain some of the water from the vegetables.)
Plate quinoa and top with vegetables.
The National Half-Marathon is so soon! The organizers sent an e-mail with final instructions, and I was reminded about how awesome it was to get the official e-mail for the Baltimore Running Festival. I'm excited!