Quinoa, Red Pepper Salad with Avocado and Shrimp

Serves: 6
1 cup quinoa - rinsed with cold water and drained
Sea salt to taste
1 large clove of garlic - smashed to a paste with a bit of sea salt
1 large shallot - finely diced
1 jalapeno - seeded and finely diced
4 tablespoons freshly squeezed lime juice (or more to taste)
1/2 cup + 2 tablespoons Greek olive oil
1 medium red pepper - halved - seeded - finely diced
1 medium English cucumber - peeled - seeded - diced into 1/4" cubes
1/2 cup chopped cilantro
3 ripe avocados - sliced
1 pound fresh shrimp - sautéed or grilled and seasoned with a sprits of lime and olive oil
Cilantro sprigs for garnishing
Bring a large pot of water to a boil and add the sea salt - don’t be afraid to add plenty of salt - it should be good and salty tasting. Toss in the quinoa and cook for about 12 minutes - you want it to still have a bit of crunch when you taste it. Drain well and spread it out on a parchment lined baking sheet to cool.

In a small bowl, combine the garlic, shallot, jalapeno and lime juice. Season with salt and whisk well. Slowly, whisk in 1/2 cup of the olive oil. Taste for seasoning and add more lime juice if necessary.

Combine the quinoa, red pepper, cucumber and chopped cilantro in a medium bowl. Drizzle with half of the vinaigrette and toss very gently. Add more vinaigrette to taste if needed.

Arrange the sliced avocado on each of six serving plates (1/2 avocado per serving). Season the avocado with salt and drizzle with the remaining vinaigrette. Spoon the quinoa salad on top of the avocado and top with grilled shrimp. Garnish with several sprigs of cilantro and serve immediately.


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