What is summer without picnics? Despite the weather being in the triple digits here in Austin, the worship team at our church gathered together yesterday at a nearby park to enjoy some great food (everything tastes better outdoors, wouldn’t you agree?) and even better company. Apparently, the flies were really happy we were there as well. A lil’ too happy…
We’ve never been to this park before, and the setup was quite nice with a splash pad, covered pavilions, running trails, and beautiful scenery…oh and a playground…specifically the swings. The babies loved it and so did Tim, apparently. And yes, his t-shirt is Domo eating burgers. Where he gets these t-shirts, I don’t want to know.
Knowing that there would be plenty of picnic “staples,” e.g hotdogs, burgers, chips….I decided to go the healthy route and contributed a refreshing salad – Mango Quinoa Salad. There were some people who’d never had quinoa before so I was excited to introduce them to this wonderful seed. Luckily it was a hit ;).
Here’s a prettier picture bc I couldn’t resist ;).
I made this first thing in the morning so I could serve it cold. I hardly ever cook before 10 AM but chopping and mixing while watching the Today Show proved extremely gratifying. I’m also sharing this recipe at Dish By Dish, where I had the privilege of guest posting. While you are there, stick around and check out all of her delicious recipes! You’ll learn quickly that not only can this girl cook, she is a truly gifted writer!
- 1 Ib. shrimp, grilled
- 1 cup quinoa, raw
- 2 mangoes, diced
- 2 avocados, diced
- 1 ¼ cups corn, fresh or frozen and thawed
- ¾ cup diced cherry tomatoes
- 1 jalapeno, seeded and diced
- 15 oz can black beans, rinsed and drained
- ½ cup finely chopped red onion
- ¾ cup chopped fresh cilantro
- juice from 2 limes
- ½ tsp lime zest
- 2 Tbs extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground chili powder
- 1) Grill shrimp. Cook quinoa: rinse, bring 2 cups of water to boil, add quinoa, turn down heat and simmer covered until all of the liquid is absorbed (approx. 13-15 min), use fork to fluff.
- 2) Mix together with mango, avocado, beans, cilantro, corn, red onion, and tomato.
- 3) In a small bowl, whisk together lime juice and zest, oil, cumin, and chili powder. Add to the large bowl and mix well. It is best served cold so plan on making several hours prior to eating.