Toasted Quinoa Salad with Shrimp and Edamame

As a follow-up to the Southwestern Quinoa and Black Beans, here’s a nutrient-dense, protein-packed salad to try. It’s fresh in taste, texture and color with a hint of Asian flavor.

INGREDIENTS

• 1 lb. raw shrimp, frozen or fresh (41-50 shrimp/pound)
• 1 1/2 cups uncooked quinoa, rinsed well
• 5 large cloves garlic, minced
• 1 tsp. ginger, grated
• 1 1/2 cups frozen edamame, shelled
• 1 c. scallions, sliced thinly and diagonally (about 1 bunch)
• 1/2 large red bell pepper, diced small
• 1/4 cup fresh cilantro, finely chopped
• 4 1/2 tsp. tamari (or soy sauce), reduced-sodium and gluten-free
• 1 tsp. Aji-Mirin (sweet cooking rice seasoning) – can be found in the Asian foods of the supermarket with the rice wine vinegars
• 4 tablespoons plus 2 teaspoons canola oil, divided
• 1/3 cup rice vinegar
• 1 tsp. toasted sesame oil
• 3 cups water
• Salt to taste (optional)

PREPARATION:
1. Place in a mesh strainer and rinse well with water:

• 1 1/2 c. quinoa, uncooked
  

2. Toss in medium bowl. Set aside and let marinate.

• Shrimp, raw (remove shells if necessary)
• 2 1/2 tsp. tamari
• 1 tsp. ginger, minced
  
• 1 tsp. Aji-Mirin
• 1 clove garlic, minced   
  

3. Heat a large, high-sided skillet on medium.  Cook and stir constantly for 8 minutes.

• 1 Tbsp. canola oil
• 1 1/2 c. uncooked quinoa

4. Add to skillet. Stir and cook for 1 minute.

• 4 cloves garlic, minced
  

5. Add to skillet and bring to a boil.

• 3 c. water 

6. Stir once. Cover and cook over medium heat for 15 minutes to absorb water. (Do not stir.)

7. Remove skillet from heat. Let stand covered for 5 minutes.

8. Stir into skillet (quinoa mixture):

• 1 1/2 c. frozen edamame, shelled

9. Cover and let stand for 5 more minutes.

8. Salad dressing: Whisk together in a large bowl.

• 3 Tbsp. canola oil
• 2 tsp. tamari
• 1/3 c. vinegar
• 1 tsp. toasted sesame oil

9. Add to dressing and toss to mix flavors:

• Quinoa/edamame mixture
• 1 c. scallions, sliced thinly and diagonally
  
• 1/2 large red bell pepper, finely diced

10. Heat a large skillet over medium-high heat. Add the following:

• 2 tsp. canola oil
• 1 lb. raw shrimp, shelled
  

11. Cook shrimp until pink and no longer transparent.

12. Gently stir into quinoa mixture.

• Cooked shrimp

13. Stir in and serve:

• 1/4 c. cilantro, finely chopped

Makes 6 servings.