Thursday, June 3, 2010

Quinoa Salad With Lime Ginger Dressing and Shrimp

This recipe only made enough for about three portions and you don't need all the dressing. It was really light and flavorful.

For the dressing:

2 Tbsp freshly squeezed lime juice
1 Tbsp seasoned rice wine vinegar
1 tsp minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 tsp Asian sesame oil or walnut oil
1/4 cup canola oil
2 Tbsp buttermilk or milk

For the salad:

3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled

1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

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