Wednesday, May 22, 2013

Gluten-free Shrimp Quinoa Medley

Gluten-free Shrimp Quinoa Medley

Gluten-free Shrimp Quinoa Medley

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

I love a light filling salad especially on a nice warm day, this salad is delicious, full of fresh vegetables and a light vinaigrette to top it off!

Prep time: 20 minutes

Total time: 60 minutes


  • 1 1/2 cups Dry Quinoa
  • 1 Pound Of Cooked Shrimp
  • 2 Avocados
  • 9 Stalks Of Asparagus (blanched for 2 minutes)
  • 2 cups Cherry Tomato Medley
  • 4 Green Onions
  • 3 tablespoons Olive Oil
  • 3 tablespoons Freshly Squeezed Lemon Juice
  • 2 tablespoons Fresh Basil
  • 1 tablespoon Honey
  • 1 clove garlic (minced)

Cooking Directions

  1. To prepare quinoa add 1 1/2 cups of quinoa with 3 cups water in a medium sized pan, bring to a full rolling boil, reduce heat to low and cover for 15 minutes, DO NOT REMOVE LID. When quinoa is done fluff with fork and put into a nice sized bowl to cool down, refrigerate until cold. Cut asparagus pieces into one inch pieces and blanch for 2 minutes, place in a bowl of ice cold water to stop cooking, dry and set aside.
  2. In a small bowl combine olive oil, fresh lemon juice, honey, garlic and basil, whisk until combined.
  3. To prepare salad, add ALL ingredients at this time and pour dressing on, mix it up and garnish with shrimp or parsley for color.

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