(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

Pickled red onions

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.