Quinoa and Shrimp Salad
Quinoa and Shrimp Salad
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
Instructions
- In a colander, rinse the quinoa under cold running water. Place in a large saucepan, cover with salted cold water and cook until tender, 15 to 20 minutes. Rinse under cold running water and drain well. Transfer to a large bowl.
- In a skillet, sauté the shrimp in the oil over medium heat, until they change colour. Season with salt and pepper. Let cool.
- In a bowl, combine the quinoa, shrimp, cucumber, grapefruit, green onions, pepper, cilantro, and parsley. Season with salt and pepper. Set aside.
Quinoa and Shrimp Salad