This is a very light festive looking salad using the Peruvian grain Quinoa. The salad is best served at room temperature.
4 to 6
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
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.