Quinoa Mango Chili Shrimp Salad
1c. red or white quinoa cooked (I used red in this one)
1-2 heads of romaine hearts torn up into pieces
1 diced mango
1/4c. diced pineapple
1 roasted red bell pepper cut into bite size pieces
1/4c. toasted pepitas ( I love these. A happy food)
1 avocado chopped
1/2 lb of raw medium shrimp shelled
2 to 3 roma tomatoes chopped
3T. chopped cilantro
To cook quinoa add 1c. quinoa to 11/2c boiling water and 1/2t. salt. cover and reduce heat to simmer and cook 15 minutes. Let sit 5 minutes then remove lid and fluff to cool. You will have leftover to use for another salad or breakfast
I marinated mine for 5 minutes in 1/4c. red chili sauce (like enchilada sauce)
2T. lime juice
1/4c. mango puree
then quick fry it with the sauce for 3 minutes or until shrimp are done.
Sweet Chipotle Dressing
1T. diced onion
1T. chppd garlic
2T. dijon mustard
1/4t. ground cumin
1/2c. diced fresh tomatoes
2/3c. seasoned rice wine vinegar
2T. agave nectar or honey
2T. chipotle puree if you want less spicy add less.( I puree cans of chipotles when I buy them and keep infridge cause I use it so often.)
1/4c. olive oil ( I omit the oil a lot and its great.)
place all in a blender and puree until all emulsified.
This makes 2 cups you will have leftovers. It is awesome over coleslaw mix for a great mexican side.
I got this dressing recipe from chevy's cookbook a long time ago and made minor changes.
Mix all salad together, add shrimp and pour over 1/4c. dressing and see how much more you might like.