Lime and Ginger Shrimp Quinoa

Adapted from The New York Times

This is a delicious and unique dish that would serve best for lunch or as a side item for a dinner party. It also requires some non-traditional ingredients, but we found some substitutions that worked just fine. Nevertheless, a wonderful meal to be enjoyed again on a hot summer day!

Ingredients:

For the dressing:

• 2 tbsp. fresh lime juice
• 1 tbsp. rice wine vinegar- we used regular white vinegar diluted (ratio 1:3 water to white vinegar)
• 1 tsp. grated fresh ginger
• 1 garlic clove, minced
• salt to taste
• 2 tsp. sesame oil
• 1/4 cup vegetable oil
• 2 tbsp. buttermilk- we used 2 tbsp. 1% milk and 1 tsp. white vinger (suggested ratio 1 cup milk: 1 tbsp. vinegar)

For the salad:

• 3 cups cooked quinoa or 3/4 cup uncooked; note quinoa should be rinsed (it's easier to buy pre-rinsed but if you don't watch this video on how to rinse)
• 4 scallions, sliced thin
• 1 cucumber, halved, seeded, and thinly sliced
• 1/4 cup chopped cilantro
• 16 medium shrimp (or 45 small), deveined, peeled and cooked

Directions:

In a small bowl mix all ingredients for the dressing. In a salad bowl combine cooked quinoa, scallions, cucumber, cilantro, and shrimp. Then mix in dressing and it's ready to serve!

Yield: 3 servings