Featured Recipes

March 4, 2009, 7:25 pm

Shrimp and quinoa salad

We are definitely on a salad kick. And have you noticed there hasn’t been a lettuce leaf in sight? Kinda neat that there are so many other ingredients to play with. Hopefully the recipes and ideas we’ve been posting are helping out. We know that as you use nutrimirror and are shown the nutrients your body needs you’ll want to expand your cooking skills and the ingredients you use. With that in mind, here is another quinoa salad, this time with shrimp.

Ingredients

• Shrimp, about 8 oz. (210 grams)
• Soy sauce, low-sodium, 4 tsp (40 grams)
• Canola oil, 4 TB (30 grams)
• Quinoa, 1 1/2 cups (250 grams)
• Garlic, minced, 2 tsp (4 grams)
• Snow peas, trimmed and diagonally cut, 1 cup (94 grams)
• Rice vinegar, 1/3 cup (56 grams)
• Toasted sesame oil, 1 tsp (5 mL)
• Scallions, thinly sliced, 1 cup (64 grams)
• Red bell peppers, 1/3 cup (50 grams)
• Cilantro, 1/4 cup (6 grams)

Preparation

Toss shrimp with 2 tsp of soy sauce, set aside.

Rinse quinoa well in cold water to remove the naturally occurring soapy residue. In a saucepan place quinoa and 3 cups of water, bring to a boil. Reduce heat and simmer until water is absorbed, 10-15 minutes.

In a large bowl make the dressing by whisking 2 TB canola oil with 2 tsp soy sauce; also add vinegar and sesame oil. Set aside.

Stir fry garlic, snow peas, red pepper, and scallions in 1 TB canola oil for about 5 minutes on medium-high heat (don’t let the garlic burn).

Drain shrimp and stir fry in 1 TB of canola oil on medium-high heat until pink, approx 3-5 minutes. Combine cooked quinoa with shrimp and vegetables; add dressing and garnish with cilantro.

Makes 7 (7 ounce) servings.

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