Golden Pulse Stack with Seared Shrimp

Lentils, garbanzo bean, feta and quinoa patty is topped with jalapeno tahini aquafaba, a zucchini and herb salad and seared shrimp.

Course Main Course

Diet Gluten Free

Servings click to scale

Calories 270kcal

Ingredients

Pulse Patties

1/2 cup quinoa
1/2 cup yellow lentils
10 ounce canned garbanzo beans reserve liquid. This is "aquafaba"
1/3 cup crumbled feta cheese
1/4 cup white onion minced
1 each garlic clove
1/8 tsp ground coriander
1/8 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp black pepper

Jalapeno Tahini Aquafaba

1/2 each jalapeno charred.
6 ounce aquafaba reserved liquid from canned chickpeas
2 Tbsp tahini paste
1 each lemon charred and juiced
5 ounces olive oil

Zucchini Herb Salad

12 ounces zucchini noodles you can also make your own
3/4 ounce red onion thinly sliced
1/2 ounce baby arugula
1 Tbsp fresh dill
1 Tbsp fresh parsley
1 1/2 Tbsp olive oil
1 each lemon charred and juiced
1/2 tsp kosher salt

Seared Shrimp

12 each raw shrimp size 31/40
2 each lemon Half of the lemons juice. The other zested.
1 Tbsp fresh parsley chopped
1 tsp fresh dill chopped
1/4 tsp ground black pepper
1/2 tsp kosher salt
1 1/2 Tbsp olive oil

Get Recipe Ingredients

Instructions

Pulse Patties
Cook Quinoa. Rinse dried quinoa. Cook in water until tender. Set aside to cool. A good ratio is 1 cup of water for every 1/2 cup of quinoa.
Lentils & Aromatics: In a pan over medium heat, sauté minced onion clove garlic (minced) with coriander, ground oregano. Add lentils and water. A good ratio is 1 cup of water for every 1/2 cup of quinoa.
Drain canned garbanzo beans. Reserve the liquid (aquafaba) for the sauce. Lightly smash the beans in a mixing bowl.
Combine and shape: Add the cooked quinoa, lentils, sautéed aromatics, and coriander and oregano to the smashed garbanzos. Fold in feta. Season with pinches of salt and pepper. Portion into 2 oz balls, and press firmly into compact cake.
Sear Cakes: Heat a pan over medium‑high heat with a little oil. Add cakes and sear without shaking the pan until browned on both sides.
Jalapeno Tahini Aquafaba
Add the following to a blender: aquafaba (the reserved liquid from the garbanzo can), tahini, lemon juice, charred jalapeno. Blend until smooth. Slowly drizzle in oil while blending.
Zucchini Herb Salad
To zucchini noodles add baby arugula, fresh dill and fresh parsley. Dress with olive oil, lemon juice, thin‑sliced red onion and kosher salt. Toss gently to combine.
Seared Shrimp
Defrost shrimp following proper food safety guidelines. Zest one lemon. Toss shrimp with lemon zest, lemon juice, parsley, dill, pinch of salt, and pepper and olive oil.
Assemble and serve
Top each cake with zucchini herb salad, jalapeno tahini aquafaba, seared shrimp and finish with herb sprigs.

Nutrition