SHRIMP & QUINOA SALAD w/GINGER-LIME DRESSING

By BobD

Ingredients

• For the dressing:
• This salad, with its gingery lime dressing, scallions, cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon seasoned rice wine vinegar
• 1 teaspoon minced fresh ginger (more to taste)
• 1 small garlic clove, minced
• Salt to taste
• Pinch of cayenne
• 2 teaspoons Asian sesame oil or walnut oil
• 1/4 cup canola oil
• 2 tablespoons buttermilk
• 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

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

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.

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.