I just made the “Fresh Farro & Quinoa Salad” and had a bunch left over for the week. I decided to sauté some shrimp and roast some cauliflower to add to the salad. It was SO good!
Let’s Make it!
Cauliflower– Preheat the oven to 400oF. Cut the florets off of the head of cauliflower and put in a mixing bowl. Add the EVOO, garlic salt, ground pepper and toss well. Spread the cauliflower evenly on a cookie sheet and roast for 25 mins or until browned. Make sure to mix around the cauliflower on the cookie sheet occasionally to cook evenly.
Shrimp– Put the shrimp in a bowl and add EVOO, Old Bay Seasoning, and garlic salt. Let it marinate for at least an hour or I like to marinate it overnight. Heat a pan over medium-high heat with EVOO. Add the shrimp and sauté for about 6-10 minutes, until golden brown. Remove from pan and set aside.
Grain Salad**- See my Fresh Farro & Quinoa Salad Recipe.
Prepare Each Serving
Scoop 1 cup of the grain salad onto a plate. Add 1/2 cup of roughly chopped roasted cauliflower. Top with 6 Shrimp (or as many as you like).
*Garlic Salt– My favorite seasonings right now are by Kinders. Their garlic salt is amazing!
**Grain Salad– If you don’t have time or the ingredients to make the Fresh Farro Quinoa Salad, you can always just make a simple quinoa and/or farro mix with some fresh herbs – so Delicious! Or add your own carb!!