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Shrimp and Quinoa Salad

This is a very light festive looking salad using the Peruvian grain Quinoa. The salad is best served at room temperature.


15 to 20 medium to large shrimp (peeled and deveined) 3 tablespoon olive oil ½ tablespoon minced garlic 1 tablespoon minced ginger 2 cups cooked Quinoa (room temperature) ½ cup finely chopped Red Bell Pepper 1 Chayote Squash coarsely grated ½ cup canned corn drained Juice of 1 lime ⅓ cup minced Mint ⅓ cup minced cilantro ½ cup finely chopped cucumber (seeded) 1 teaspoon olive oil 2 tablespoon Rice Wine Vinegar ¼ teaspoon brown sugar Salt and Pepper to Taste

Nutritional information

No nutrition information available


1 Heat olive oil in skillet over medium-high heat until hot. Add shrimp; garlic, ginger cook 3 to 5 minutes or until shrimp turn pink, stirring frequently. Spoon Shrimp into a bowl. Allow to cool. 2 In a salad bowl, add the Quinoa, red bell pepper, chayote squash, cucumber, mint, cilantro, lime juice, rice wine vinegar, oil and corn, brown sugar; toss. 3 Add the cooled shrimp and toss. Salt and pepper to taste. Serve immediately.