Chill out this summer with Chilean quinoa salad

05/27/2014 4:34 PM

05/27/2014 4:35 PM

Usher in summer this holiday weekend with a quinoa salad filled with vegetables and shrimp and topped with a citrus-and-olive-oil dressing. Quinoa, an ancient grain from the Andean Mountains, has become very popular in recent years. It’s a good source of protein and it is gluten-free.

Cooking the onions until their natural juices caramelize, a process that takes about 10 minutes, gives the salad a hint of natural sweetness. Let the onions cook while you prepare the rest of the components.

Helpful Hints

• Save prep time by using fresh-cut vegetables from the produce section of the market.
• Any type of washed, ready-to-eat lettuce can be used.

Countdown

• Start onions and quinoa first.
• Then measure remaining ingredients.
• Complete recipe.

Wine

Fred Tasker’s wine suggestion: For this trendy Chilean dish, try a trendy Chilean Torrontés.

SHOPPING LIST

To buy: 1 package quinoa, 1 package sliced carrots, 1 container green beans, 2 tomatoes, 1 package frozen corn kernels, 1 bunch cilantro, 1 small bottle orange juice, 3/4 pound peeled, cooked shrimp and 1 bag washed, ready-to-eat romaine lettuce.

Staples: Olive oil, onion, cayenne pepper, minced garlic, salt and black pepper.

Find more of Linda Gassenheimer’s work on her website, dinnerinminutes.com, and on Twitter, @lgassenheimer.

About Linda Gassenheimer

Linda Gassenheimer

@lgassenheimer

Linda Gassenheimer's twice-monthly Dinner in Minutes column gives Miami Herald readers ideas for quick and easy meals that won't break the calorie bank. She includes helpful hints, shopping lists and wine suggestions to make dinner a no-fuss event

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