Quinoa and shrimp salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Quinoa |
| ½ | pounds | Shrimp; cooked; in 1/2-inch dice |
| ½ | cup | Fresh Coriander; finely chopped |
| ¼ | cup | Fresh Chives or Green Onions; chopped |
| 1 | each | Jalapeno Pepper; minced |
| 1 | each | Garlic Clove; minced |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Fresh Ground Black Pepper |
| 3 | tablespoons | Lime Juice |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Soy Sauce |
| 2 | tablespoons | Olive Oil |
Directions
DRESSING:
QUINOA AND SHRIMP SALAD
Quinoa (pronounced kween wa) is an ancient South American garin that's a complete protein, healthful and delicious. You can use rice or couscous in its place. Serve this as an appetizer or light main course.
Rinse quinoa well in strainer. Bring large pot of water to boil; add salt and quinoa; cook about 12 minutes, until just tender. Drain in strainer, rinse with cold water and gently squeeze dry. Place in bowl; add shrimp, fresh coriander and chives.
For the dressing, whisk together jalapeno, garlic, salt, pepper, lime juice, honey, soy sauce and olive oil. Toss gently with quinoa. Adjust seasoning to taste.
Makes 4 servings.
From An Article: Fire Up Festival feeling in Quick Cuisine by Bonnie Stern in the Toronto Star, 26 July, 1995.
Transcribed By: S. Lefkowitz