Toasted Quinoa Salad with Shrimp and Edamame

Toasted Quinoa Salad with Shrimp and EdamameAs a follow-up to the Southwestern-style 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.

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