Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Ingredients
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
Preparation
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.
Cook's Notes
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.
Nutrition Information