Ingredients:
1 cup quinoa
2 cup vegetable broth
1/2 cup chopped cherry tomatoes
1/2 cup chopped parsley and basil
1/2 cup cucumber
1/2 large avocado, diced
1/4 cup chopped red onion
1/4 cup lemon juice
1 TBSP extra virgin olive oil
1/2 tsp salt
1/4 tsp ground black pepper
**you can also choose to add red pepper, olives, etc
Directions:
◦ Combine broth and quinoa in Tupperware’s Microwave Rice Maker.
◦ Cook on High for 10 mins. Let sit for 5-10 minutes until fully hydrated. Remove and fluff with a fork.
◦ Stir in tomatoes, parsley, basil, cucumber, red pepper, olives, and onion.
◦ Whisk together lemon juice, olive oil, salt and pepper, then pour over quinoa mix and stir again.
◦ Cover and let stand for an hour.
◦ Serve chilled or at room temperature.
ENJOY!!!!
Order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!
Who doesn’t love anything with Butter? This Butter Shrimp and Orzo hit the spot any day! Today on Fresh Tip Tuesday I shared this super easy recipe that you can do in the Smart Multi Cooker from Tupperware in less than 15 minutes! ((I know right! I barely had time to pour my wine!)) I really love my Multicooker and when you get yours, you will as well.
Orzo is amazing and although it looks like a grain, yes, it is pasta. Great for you too as it is one of those great carbohydrates that is low in fat and has fiber, plus protein. Tupperware has even more recipes available for you at www.blog.tupperware.com or message me and I will send you my Fresh Picks custom for you!
BUTTER SHRIMP & ORZO
Serves: 4 Serving size: 5 shrimp + about ½ cup orzo
PREP: 10 mins
COOK: 10 mins + 5 mins standing time
Ingredients
20 jumbo fresh or frozen (thawed) shrimp,
peeled and deveined, with tails on
3 cups fresh baby spinach
¾ tsp. kosher salt, divided
¾ cup orzo
FOR THE SAUCE:
4 tbsp. salted butter
4 garlic cloves, peeled and minced
¼ tsp. kosher salt
1/8 tsp. cracked black pepper
1 tbsp. minced fresh parsley
1. Place shrimp in the shielded colander of the Tupperware® Smart Multi-Cooker, season with ¼ tsp. of the salt and set aside. Place spinach in the shallow colander and set aside.
2. In the base/water reservoir of the Smart MultiCooker, stir together remaining salt and orzo; add water to max fill line for steaming. Microwave, uncovered, on high power 8 minutes.
3. Remove from microwave. Place shielded colander with shrimp inside base (without removing orzo).
Cover with shielded cover and microwave on high power 2 minutes. Remove from microwave, add shallow colander with spinach. Cover with shielded cover and let stand 5 minutes.
4. To make the sauce, in the 2-cup/500 mL Micro Pitcher, combine butter, garlic, salt and pepper. Microwave on high power 45 seconds or until butter is melted. Remove from microwave, stir in parsley, set aside.
5. Transfer shrimp to shallow colander with spinach. Drain orzo using shielded colander; return orzo to base, stir in shrimp and spinach. Add sauce and stir to coat. Serve Warm.
Enjoy!
Order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!
This week for Fresh Tip Tuesday I shared some fun facts about Leeks. Yes, that onion like vegetable that belongs to the lily family. Many people stay away from leeks or have never had them that I had to share. They have so many nutrients and health benefits from detoxifying your skin, to helping with digestion. But the really cool stuff is their place in history. For Example, did you know that Greeks and Romans loved leeks? Aristotle was known to eat leeks as well as Great Roman emperor Nero because it was said to strengthen their throat and enhance their voice. Leeks were very popular during the Middle Ages in Europe as well. Girls have slept with leek under their pillows on the St. David’s Day to see their future husbands in dreams. Single ladies! March 1st, you know what to do 🙂
This Potato Leek soup takes less than 20 mins and is quite yummy if I say so myself. Watch the click here and remember you can always get my Fresh Product Picks at www.twcorinne.com.
Potato Leek Soup
Ingredients
3-4 Leeks, white part only, sliced
2 potatoes, peeled and diced
2 stalks celery, chopped
1/2 small head of cauliflower, chopped
4 cups vegetable stock
1 tsp Italian Herb Seasoning
Instructions
Braise leeks in MicroPro Grill for 3 mins until they are browned.
Meanwhile, Add the potatoes, celery, cauliflower, seasoning and stock to the Tupperware Pressure Cooker.
Add the cooked leeks and lock the lid in place and microwave on high for 15 mins.
Remove from microwave once you have allowed the pressure to release naturally. (pressure indicator fully lowers,
about 10 minutes.)
Purée half of the soup in Tupperware’s PowerChef.
Pour the purée back into the pressure cooker to combine. Add salt and pepper to taste.
Serve with cream and chives.
Variation:
For a creamier, more elegant version of this rustic country dish, purée the entire mixture in the PowerChef.
Let me know what you think and remember I can always come make this for you at your own Tupperware Party where you get the products for Free and 1/2 off. At a distance? Schedule a Facebook Party with me today.
