Sunday Dinner

Happy Sunday! It’s our favorite day of the week to cook. So every Sunday we share a recipe so you can cook along with us.

Blackened Shrimp & Pesto Quinoa Bowl

Hey friends,

Some of my favorite meals start with what I already have in the fridge. This Blackened Shrimp and Pesto Quinoa Bowl is exactly that kind of dish. It’s flexible, fresh, and full of flavor. A handful of shrimp, some cooked quinoa, a spoonful of pesto, and whatever veggies you’ve got come together in a way that feels intentional.

It’s light, bold, and easy enough for a quiet Sunday but impressive enough to share. It offers a perfect balance of spicy seafood and fresh, Mediterranean-inspired ingredients.

For more recipes like this, and free virtual cooking classes, visit withhomemade.com/cooking-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

• 1 pound large shrimp, peeled and deveined

• 1 tablespoon cajun seasoning

• 2 cups quinoa, cooked according to package instructions

• 1 cup cherry tomatoes, halved

• 1/2 cucumber, diced

• 1/4 cup red onion, finely chopped

• 1/2 cup Kalamata olives, sliced

• 1/4 cup store bought pesto sauce

• 1/4 cup pine nuts, toasted

• 1/4 cup crumbled feta cheese (optional)

• 1/4 cup fresh basil leaves, torn for garnish

Upcoming Schedule

Wednesday 4/30 at 4:00pm PT

Black Bean Smash Tacos (~50min)
Smoky, cheesy black beans get smashed onto tortillas and crisped bean-side down for the ultimate texture contrast. Topped with avocado crema and crunchy veg, these tacos are simple, satisfying, and wildly repeatable. Chef instructor: Joel

We want your feedback! 
After class, please fill out this 5-question
Simple & Savory survey!

Thursday 5/1 at 11:00am PT

Easy Breezy Brunch (~50min)
Want a simple, impressive brunch without all the prep? Join us live on YouTube for a cooking class that shows you how it’s done. This cozy, crowd-pleasing spread is full of bold flavor and made easy with Dorot Gardens frozen herb and aromatics pods—no chopping, no stress, just good food. See you there! Chef instructor: Diana

Thursday 5/1 at 4pm PT

Pork Chops with Pea, Mint & Ricotta (~50min)
A spring-forward dish with bright, creamy filling tucked inside a thick-cut pork chop. It’s all about smart knife work here: precision cutting for the herbs, garlic, and lemon zest, and a confident pocket cut in the pork. Chef instructor: Joel

We want your feedback! 
After class, please fill out this 5-question
The Cutting Edge survey!