Shrimp-beans-quinoa with nasturtium

I am making the most of our short summer here in Montreal , making good use of my edible flowers grown in my beloved patio. Here is an idea if you fancy nasturtium in your shrimp dish as a beautiful summer side dish.

Ingredients (serves 4-6 as a side dish)

  •  350 gr. shrimps, peeled, deveined and briefly boiled
  • 1 cup quinoa (white or mixed – your choice)
  • ½ cup black beans, cooked with a pinch of salt
  • 1 tbsp. fresh parsley, chopped
  • 1tbsp. fresh chives or garlic greens, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 lime or lemon to be cut for garnish
  • A few nasturtiums or any other edible flower you might have around your yard or balcony
  • 2 tbsp. cooking oil
  • Salt, black pepper, and fresh lemon or lime juice as required


Rinse quinoa in small pot. Add equal part (1 cup) water and a pinch of salt and 1 tbsp. cooking oil and cook over medium heat with closed lid until it is cooked through but not mashed.  Drain and transfer to a serving dish. Mix the cooked quinoa with chopped parsley.  

In a frying pan, heat 1 tbsp. cooking oil and sauté the chopped onions.  Once translucent, add chopped garlic and fry for 1 more minutes.  Add shrimps and continue frying for a few minutes. Turn the heat off. Toss in black beans and mix well then transfer to the serving dish on top of the quinoa. Use a fork to gently stir and mix the content. It’s okay if the major bulk of quinoa stays underneath.  

Mix together salt, pepper and 1-2 tbsp. lime juice and season the dish. Finally garnish with lime cuts, chives and your freshly picked flower and share with loved ones!  Enjoy!




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