1 cup quinoa (uncooked)
2 cups water
4 radishes, sliced thinly
2 green onions, sliced thinly
½ cup chopped red or green bell pepper
Cucumber dressing (see recipe)
Curried shrimp (see recipe)
In covered saucepan, combine quinoa and water. Bring to a boil, then reduce heat to a simmer. Simmer 15 minutes, until water is absorbed and grain appears translucent, then remove from heat and let it cool.
When quinoa is cool, add radishes, onions and pepper. Toss with all but 2 tablespoons of the cucumber dressing.
Place salad on a serving platter and top with curried shrimp. Drizzle remaining dressing over shrimp.
1 English cucumber, halved lengthwise and chopped (see note)
¼ cup unseasoned rice vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds
2 teaspoons fish sauce
2 tablespoons canola oil
1 or more teaspoon freshly ground black pepper
Puree cucumber with vinegar in blender until smooth. Add remaining ingredients and blend until well combined.
Note: Alternatively, use 1 regular cucumber, peeled and seeds removed, or 4 small farm-fresh cucumbers, peeled and seeds removed.
2 tablespoons canola oil
½ tablespoon curry powder
1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
1 teaspoon black pepper
1 shallot or 1 small onion, thinly sliced
1 pound raw large shrimp, shelled and deveined
In sauté pan, heat oil over medium heat.
Add curry powder, ginger, pepper and shallot or onion and sauté about 2 minutes. Add shrimp and sauté until pink and cooked through, about 5 minutes more, stirring occasionally.
Place shrimp and any juices in pan in container and refrigerate.