Quinoa Salad With Lime Ginger Dressing and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) freshly squeezed lime juice |
1 tablespoon(s) seasoned rice wine vinegar |
1 teaspoon(s) minced fresh ginger |
1 clove(s) garlic minced |
1 dash(es) salt |
1 pinch(s) cayenne |
2 teaspoon(s) asian sesame oil or walnut oil |
1/4 cup(s) canola oil |
2 tablespoon(s) buttermilk |
3 cup(s) quinoa cooked |
4 bulb(s) scallions, thinly sliced |
1 small cucumber, halved, seeded and thinly sliced on the diagonal |
1/4 cup(s) chopped cilantro |
12-16 cooked medium shrimp, peeled |
Directions:
1. For the dressing: 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.
3. Advance preparation: The cooked quinoa will keep for 3 or 4 days in the refrigerator. You can make the dressing and prep the ingredients for the salad a few hours ahead.
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