Name: Quinoa and Shrimp Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 cups (500 ml) quinoa; 12 oz (340 g) medium raw shrimp, peeled; 1 tablespoon (15 ml) olive oil; 1 cup (250 ml) diced English cucumber; 2 pink grapefruits, cut into skinless segments and cut into chunks; 3 green onions, finely chopped; 1/2 to 1 jalapeño pepper, finely chopped; 2 tablespoons (30 ml) fresh cilantro, chopped; 2 tablespoons (30 ml) fresh parsley, chopped; Salt and pepper; 2 tablespoons (30 ml) honey; 2 tablespoons (30 ml) lime or lemon juice; 1 tablespoon (15 ml) white wine vinegar; 3 tablespoons (45 ml) olive oil; 1 teaspoon (5 ml) toasted sesame oil; 1/4 teaspoon (1 ml) ground cumin; 1/4 teaspoon (1 ml) ground coriander; Salt and pepper

Note from Ricardo

This salad is best the same day. Quinoa is a cereal sold mostly in health food stores. Ask for it at your supermarket.

Whether to bring them to a picnic, to eat outside, or to serve on a buffet, dishes containing cream or other dairy products, eggs, mayonnaise, meat, fish, or poultry must be kept no longer than 2 hours at room temperature. This standing time is even shorter when the food is exposed the hot summer days. Do not forget to place an ice pack in your picnic basket.

Quinoa and Shrimp Salad

Categories

Ingredients

Vinaigrette

Preparation

Vinaigrette

Note from Ricardo

Personal Note