COLD SHRIMP WITH QUINOA SALAD ENJOY DAN:

COLD SHRIMP SALAD WITH QUINOA by CHEF DAN:

 

Serves 4

 

INGREDIENTS:

1-cup uncooked, quinoa, rinsed, and drained

2 cups chicken broth

12-16 cooked shrimp, peeled

1/2-cup, onion thinly sliced

1 cup cherry tomatoes, halved

8 spears asparagus, trimmed and cut on the bias in 1-inch pieces

1 red bell pepper, diced

1 cup mushrooms, sliced

1 cucumber, halved, seeded, and thinly slices on the diagonal

10 fresh snap peas, trimmed and in half on the bias

 

DRESSING:

2 tablespoon lime juice

1 tablespoons seasoned rice wine vinegar

2 garlic cloves, minced

2 teaspoon sesame oil

1 tablespoon olive oil

2 tablespoons buttermilk

Sea salt and freshly ground pepper

1 tablespoon cumin

1/2-teaspoon red pepper flakes

1/4-cup toasted pine nuts.

 

DIRECTIONS:

1.   Bring the quinoa and chicken stock to a boil in a sauce pan over medium-high heat.

2.   Reduce heat to medium-low and simmer for 15 minutes.

3.   Pour into a bowl and refrigerate for 1 hour or until chilled.

4.   Meanwhile whisk together in a bowl all the dressing ingredients together and set aside.

5.   Once the quinoa has chilled, stir in the shrimp, onions and all the vegetables add dressing and toss to coat.

6.   Garnish with pine nuts. ENJOY DAN: BON-APPETITE!!