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 Continue reading
Karen Owoc
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