Fiesta Quinoa and Shrimp Salad Cup
| Serves | 12 |
|---|---|
| Ingredients | Fruit, Grains, Seafood, Vegetables |
| Menu Part | Salad |
This whole grain quinoa salad of dried cranberries, cilantro, red pepper and corn layered with romaine lettuce and seasoned shrimp will tantalize the tastebuds.
Ingredients
12 salad cups
12 1 cup portions Fiesta Quinoa Salad
1 lb. 2 oz. shredded romaine lettuce
12 2 oz. portions seasoned shrimp
Fiesta Quinoa Salad
2 cups quinoa
1 quart water
2 tbps. 2 tsp. low sodium vegetable base
1 lb. 14 oz. corn
10 oz. diced red peppers
6 tbsp. sliced scallions
6 oz. dried cranberries
10 oz. shredded carrots
6 tbsp. fresh chopped cilantro
3 oz. diced red onion
1 tbsp. 1 tsp. fresh minced garlic
8 tbsp. low sodium soy sauce
4 tbsp. lemon juice
6 tbsp. olive oil
2 tsp. ground cumin
1/4 tsp. chipotle pepper powder
Seasoned Shrimp
4 tbsp. olive oil vegetable oil blend
1 tsp. fresh minced garlic
1 tbsp. 1 tsp. fresh chopped basil
1 lb. 8 oz. 71/90 raw shrimp
Steps
- Layer ingredients: 3/4 ounce shredded romaine lettuce, 1/2 cup quinoa salad, 1 ounce seasoned shrimp.
- Repeat layer.
- Cover and refrigerate until ready to serve.
Fiesta Quinoa Salad
- Rinse quinoa under cold running water.
- In pot, combine rinsed quinoa with water and base. Bring to boil. Remove from heat and let stand 10 minutes.
- In large bowl, combine cooked quinoa, corn, red peppers, scallions, dried cranberries, carrots, cilantro, red onions, garlic, soy sauce, lemon juice, olive oil, cumin and chipotle pepper powder. Mix well.
Seasoned Shrimp
- Combine oil, garlic and basil for marinade. Mix until well blended.
- Add shrimp. Mix to evenly coat.
- Hold in refrigerator to marinate overnight.
- Steam shrimp approximately 30 seconds – 1 minute until minimum internal temperature of 145°F.