Quinoa Salad With Lime Ginger Dressing and Shrimp

Serves 4

Amy

ingredients

For the dressing:
2 tbs freshly squeezed lime juice
1 tbs 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 tbs 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

directions

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
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.

notes

Advanced 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.

Source: The New York Times