(recipe serves 8 as a main course salad)
2 C red quinoa, uncooked
2 – 5 ounce bags of baby arugula
1 English cucumber, peeled and seeds removed
1 C Sweety Drop Peppers
1/2 C dry roasted, salted sunflower seeds
1 watermelon radish, halved and thinly sliced on a mandolin
24-30 large shrimp, deveined, shells removed and grilled
Chile/Ginger vinaigrette
For quinoa:
Rinse quinoa in a fine sieve. Place into a large pot and add 4 C of water and 2 t of salt. Bring to a boil. Lower heat and cover. Simmer quinoa for about 15 minutes until water has evaporated. Spread cooked quinoa on a baking sheet for cooling.
For shrimp:
Use 21/25 shrimp. Thaw and rinse. Pat dry. Preheat a grill pan over medium high heat. Lightly brush shrimp with olive oil. Place shrimp onto a preheated grill pan. Spritz both sides of the shrimp with salt and pepper. Grill until just cooked through.
For dressing:
1/3 C rice wine vinegar
Zest of one orange
1/2 t red pepper flakes
1/2 t salt
grated fresh ginger, about a 1 inch piece
1/2 C of Fischer and Wieser’s Mango Habanero Sauce
1 C olive oil
Combine all ingredients except olive oil in a pitcher. Use an immersion blender, process ingredients until well combined. Slowly drizzle in olive oil while running the immersion blender. Process until smooth emulsification occurs.
For service:
Combine all ingredients and dress. Adjust seasoning with salt and pepper.