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Summer Quinoa Salad with Shrimp and
Stem Ginger
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3
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cups cooked Quinoa (prepare according to package instructions) |
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1
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9oz. jar drained Stem Ginger |
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1
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cup chopped scallions |
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1
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cup bean sprouts |
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½
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pound cooked salad shrimp |
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½
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cup roasted, salted cashews |
Dressing:
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1
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tablespoon syrup drained from Stem Ginger |
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2
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tablespoons balsamic vinegar |
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½
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tablespoon Dijon mustard |
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1/3
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cup olive oil |
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1/8
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teaspoon white pepper |
Place Quinoa in a bowl. Chop the stem ginger finely and add to Quinoa
along with the rest of the salad ingredients. Mix the dressing, beating
well and pour over the salad. Toss gently, taking care not to break the
shrimp. Chill for 1 hour or up to one day before serving.
Peggy Deen
June 2000
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