I never would have thought with the heat this week that I'd be cooking so many new things. But I've made something new every night so far!
I stumbled upon this recipe in the New York Times. It sounded like it had lots of things both Alex and I like, and also needed minimal actual cooking and sounded nice and light for summer.
It turned out delicious! This is a perfect summer salad, filling, but not heavy, and lots of great flavors.
I basically used the recipe, but added a few things to our liking.
Quinoa Shrimp Salad with Lime Ginger Dressing:
For the dressing:
1 freshly squeezed lime (At least 2TBS)
1 tablespoon rice wine vinegar
1 teaspoon grated fresh ginger
1 garlic clove, grated on the microplane
Salt to taste
Pinch of cayenne
2 teaspoons sesame oil
1/4 cup canola oil
2 tablespoons milk mixed with a few drops of lemon juice (This was a sub for buttermilk, if you've got buttermilk, go for it!)
For the salad:
1 cup Quinoa uncooked
2 scallions, white and light green parts, sliced thin
1/4 - 1/3 cup chopped sugar snap peas
1 cucumber thinly sliced
1/4 cup chopped cilantro
1/2 package of shrimp (about 1/2 lb?)
In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
Cook quinoa per package directions (usually one cup water and one cup quinoa, boil, cover and lower heat, simmer until the water is gone). While the quinoa is cooking, cook your shrimp with a few cloves of garlic and olive oil with the juice of half a lime and half a lemon.
When the quinoa and shrimp are finished, combine them in a salad bowl. (Strain the shrimp, but throw in a few of the cloves of garlic.) Combine them with the scallions, cucumber, peas, and cilantro. Toss with the dressing and divide among salad plates. Top with crumbled feta if you like.