Quinoa Salad With Lime Ginger Dressing and Shrimp
Ingredients
- 2 tablespoons lime juice, freshly squeezed if possible
- 1 tablespoon seasoned rice wine vinegar
- 1 teaspoon ginger, fresh, minced (more to taste)
- 1 small garlic clove, minced,
- salt, to taste
- 1 pinch cayenne
- 2 teaspoons sesame oil, or 2 teaspoons walnut oil
- 14 cup canola oil
- 2 tablespoons buttermilk
- 3 cups cooked quinoa, (3/4 cup uncooked)
- 4 scallions, white and light green parts, sliced thin
- 1 small cucumber, halved, seeded and thinly sliced on the diagonal
- 14 cup cilantro, chopped
- 12 -16 cooked medium shrimp, peeled,
Directions
In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.