(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
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.
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.
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.
Combine all ingredients and dress. Adjust seasoning with salt and pepper.