Toasted Quinoa Sesame Shrimp Salad

• FOR THE SALAD:
• 20 whole Shrimp (defrosted, Deveined, De-tailed)
• 2 teaspoons Low-sodium Soy Sauce (for Shrimp Marinade)
• 1 pinch Pepper To Taste
• 1-1/2 Tablespoon Grapeseed Oil, Divided Use
• 1 cup Quinoa
• 2 cloves Garlic, Minced
• 1 Tablespoon Ginger, Minced
• 1/2 teaspoons Red Pepper Flakes
• 2 cups Water
• 1/2 teaspoons Salt
• 2/3 cups Bell Pepper (we Used Red And Orange), Stem And Seeds Removed, Then Finely Diced
• 3/4 cups Green Onion, Sliced
• 1/2 cups Asparagus, Cut Into 1/2 Inch Pieces
• 1/4 cups Chopped Cilantro, Plus More For Garnish
• 1 pinch Sesame Seeds, For Garnish
• FOR THE VINAIGRETTE:
• 2 Tablespoons Grapeseed Oil
• 2 teaspoons Low Sodium Soy Sauce
• 1/4 cups Rice Vinegar
• 2-1/2 teaspoons Toasted Sesame Oil

1. In a bowl, toss shrimp with 2 teaspoons of soy sauce and a dash of pepper and let it marinate, while prepping the quinoa.
2. Using a large, high-sided skillet with a tight-fitting lid, add 1 tablespoon of grapeseed oil and quinoa. Cook over medium-high heat, stirring occasionally, until the quinoa starts to turn to a golden color, about 6 to 8 minutes. Add garlic, ginger and red pepper flakes and continue to cook, stirring for another minute. Add water and salt and bring to a boil. Cover and cook over medium heat until the water is absorbed, about 15-18 minutes. Add the bell pepper, green onions, and asparagus, cover the pan and cook for another 5 minutes on medium-low heat. Remove from the heat and let stand, covered, for another couple minutes.
3. Meanwhile, whisk together the vinaigrette ingredients in a bowl. Add the vinaigrette to the quinoa and veggies and toss to combine.
4. Remove the shrimp from the soy sauce and lay it on a paper towel to remove most of the liquid. Heat a skillet over medium-high heat and add the remaining 1/2 tablespoon of grapeseed oil. When hot, add the shrimp and cook for about 2-4 minutes, depending on the size, turning them over halfway through. Stir the cilantro and shrimp into the warm quinoa salad mixture. Garnish with more cilantro and sesame seeds and enjoy!
5. Recipe adapted from: Eating Well.

salad, shrimp, pepper, grapeseed oil, quinoa, garlic, ginger, red pepper, water, salt, bell pepper, green onion, ubc, sesame seeds, vinaigrette, grapeseed oil, soy sauce, ubc, sesame oil

Taken from tastykitchen.com/recipes/salads/toasted-quinoa-sesame-shrimp-salad/ (may not work)