Quinoa and Shrimp Salad with Lime Ginger Dressing
This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper.
MAKES: 4 Servings
PREP/COOK TIME: 35 minutes
FOR THE SALAD
3/4 cup quinoa
3 cups Magic Mineral Broth
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
¼ cup chopped cilantro
12 to 16 cooked medium shrimp, peeled
FOR THE SHRIMP
4 qt. water
1 lemon, halved
1 tablespoon black peppercorns
2 bay leaves
2 teaspoons salt
2 pounds unpeeled, large raw shrimp (26/30 count)
FOR THE DRESSING
2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
¼ cup canola oil
2 tablespoons buttermilk
Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.
Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
Meanwhile, fill a large bowl halfway with ice and water. Pour 4 qt. water into a Dutch oven; squeeze juice from lemon into Dutch oven. Stir in lemon halves, black peppercorns, bay leaves, and salt; bring to a boil over medium-high heat. Remove from heat; add shrimp. Cover and let stand 5 minutes or just until shrimp turn pink. Stir shrimp into ice water; let stand 10 minutes. Peel and devein shrimp.
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.
Storage Keep for 1 day in the refrigerator.
Adapted from one of Martha Rose Shulman's amazing recipes