Quinoa Salad with Lim Ginger Dressing and Shrimp

This salad with its gingery lime dressing, scallions, cilantro and a little bit of heat, has Asian overtones. Servie it as a side dish or a light lunch or dinner. You can also keep the shrimp out to make it vegetarian.

2 T. freshly squeezed lime juice
1 T. seasoned rice wine vinegar*
1/2 t. minced dried ginger (more to taste)*
1 small garlic clove, minced*
salt to taste*
pinch of cayenne*
2 t. toasted seasame oil* or walnut oil*
1/4 C canola oil*
2 T. buttermilk

3 C cooked quinoa (3/4 C uncooked)*
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 C chooped cilantro
12 to 16 cooked medium shrimp, peeled (optional)*

1. In a small bowl or measuring cup, whisk together the dressing ingredients

2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide amoung salad plates. Top each portion with 3 or 4 shrimp and serve.

Yield: Serves 4



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