Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

QUINOA SHRIMP SALAD W/ LEMON-HONEY




Source of Recipe


Submitted by cafoster


List of Ingredients




The Quinoa
2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
1 cup quinoa
2 cups chicken or vegetable broth
Salt and pepper to taste
1 teaspoon powdered cardamom, or to taste
3/4 cup diced mango
3/4 cup diced jicama
¼ cup dill
¾ cup diced crisp apple
1 cup cashew pieces
1/2 cup toasted shredded coconut
2 cups cooked medium shrimp

The Vinaigrette
Juice of 3 lemons (about 1/4 cup)
1/3 cup peanut oil
3 tablespoons honey


Recipe



Heat the oil in a small saucepan. Add the onion and garlic and sweat over medium heat until limp and opaque. Stir in the quinoa and allow it to brown. Add the broth.
Season with salt and pepper. Bring to a full simmer. Reduce heat and slowly simmer for 5 minutes.
Remove from heat, cover and set aside for 10 minutes, until tender and all the water is absorbed. Let cool to room temperature.
Transfer to a bowl and add the cardamom, mango, apple, jicama, cashews, dill, coconut, and shrimp.
Whisk together the lemon juice, oil and honey. Pour over the salad and carefully stir to combine. Transfer to a container and refrigerate.


Serves 4 main or 6 side dishes