Tuesday, August 30, 2011

Quinoa Mango Chili Shrimp Salad

I absolutely love Quinoa no matter what the color. This super grain is dang tasty. I've been making more salads and breakfasts with it this summer to beat the heat. This salad turned out really good. It's a mexican flavored salad with chipotle giving the heat and the mango the cooling sweet effect. I loved the combo. Even my husand really liked it who doesn't care too much for quinoa unless its in cookies.

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
2T. cilantro
2/3c. seasoned rice wine vinegar
1/4t. pepper
1t. salt
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.

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