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!




Celery Root, Green Apple and Pistachio Salad

This is an extremely easy, tasty and summery salad with lots of room for creativity! I serve this as a side when I have a small party: I also enjoy having it on hot summer days as a light lunch. 

Ingredients (serving 3-4 for a salad or side) Read the rest of this entry »