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.
• Save prep time by using fresh-cut vegetables from the produce section of the market.
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• Any type of washed, ready-to-eat lettuce can be used.
• Start onions and quinoa first.
• Then measure remaining ingredients.
• Complete recipe.
Fred Tasker’s wine suggestion: For this trendy Chilean dish, try a trendy Chilean Torrontés.
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.