Quinoa and Shrimp Salad

Quinoa and Shrimp Salad

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  • Preparation 30 min
  • Cooking 25 min
  • Servings 6
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs
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Ingredients

    • 2 cups (500 ml) quinoa
    • 12 oz (340 g) medium raw shrimp, peeled
    • 1 tablespoon (15 ml) olive oil
    • 1 cup (250 ml) diced English cucumber
    • 2 pink grapefruits, cut into skinless segments and cut into chunks
    • 3 green onions, finely chopped
    • 1/2 to 1 jalapeño pepper, finely chopped
    • 2 tablespoons (30 ml) fresh cilantro, chopped
    • 2 tablespoons (30 ml) fresh parsley, chopped
    • Salt and pepper

  • Vinaigrette

    • 2 tablespoons (30 ml) honey
    • 2 tablespoons (30 ml) lime or lemon juice
    • 1 tablespoon (15 ml) white wine vinegar
    • 3 tablespoons (45 ml) olive oil
    • 1 teaspoon (5 ml) toasted sesame oil
    • 1/4 teaspoon (1 ml) ground cumin
    • 1/4 teaspoon (1 ml) ground coriander
    • Salt and pepper

Preparation

  • Vinaigrette

Note from Ricardo

This salad is best the same day. Quinoa is a cereal sold mostly in health food stores. Ask for it at your supermarket.

 

Whether to bring them to a picnic, to eat outside, or to serve on a buffet, dishes containing cream or other dairy products, eggs, mayonnaise, meat, fish, or poultry must be kept no longer than 2 hours at room temperature. This standing time is even shorter when the food is exposed the hot summer days. Do not forget to place an ice pack in your picnic basket.

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