Quinoa Salad With Lime Ginger Dressing and Shrimp

“This salad has a ginger lime dressing, scallions, cilantro and a bit of heat. Can be served as a side dish or a light meal. Cooked quinoa will keep for 3 or 4 days in the refrigerator. You can make the dressing and prepare the ingredients for the salad a few hours ahead. Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest. Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Published in the New York Times, Nov. 8, 2008.”
READY IN:
15mins
SERVES:
4
YIELD:
4 salads
UNITS:
US

Ingredients Nutrition

Directions

  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.
  3. Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.

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