Grain and Green Salad with Grilled Shrimp

(recipe serves 8 as a main course salad)

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2 C red quinoa, uncooked

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2 – 5 ounce bags of baby arugula

1 English cucumber, peeled and seeds removed

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1 C Sweety Drop Peppers

I searched high and low for these and finally went to Amazon. They are worth the effort.

I searched high and low for these and finally went to Amazon. They are worth the effort.

1/2 C dry roasted, salted sunflower seeds

1 watermelon radish, halved and thinly sliced on a mandolin

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WOW! Color and intense flavor.

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.

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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.

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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

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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.

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6 comments

  1. Hi, the salad looks beautiful here. I tried it yesterday at High’s and my plate was overloaded with quinoa. You might want to check in with your staff about proportions on the plate. Loved the peppers and the dressing!

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