Quinoa Salad w/ Roasted Beets, Asparagus & Shrimp
Serves 4
Ingredients
- 2 cups dry quinoa
- 4 cups chicken stock or water
- 3 baby beets
- 6 cloves garlic
- 2 stalks spring garlic
- 1 bunch asparagus
- 1 lb 31/40 raw shrimp
- ½ cup whole almonds
- 6 sprigs fresh thyme
- ¼ cup fresh lemon juice
- ¾ cup olive oil
- kosher salt
- black pepper
- ¼ oz fresh basil
How-to
Prep Quinoa
- Wash 2 cups of quinoa
- Toast quinoa in a sauté pan at 350° for 15 minutes
- Bring stock or water to boil in a medium sauce pan, add toasted quinoa and stir. Turn heat to a simmer, cover and cook for 15 minutes
- Turn heat off and steep for an additional 15 minutes then transfer to a clean bowl and refrigerate uncovered until cool
Prep Beets
- Cut stems and greens off beets, season with salt, pepper, garlic, thyme and olive oil. Wrap beets in foil and bake at 350° for 30-35 minutes. Beets are done when the flesh can be easily pierced with a knife. Cool beats and remove skin
Prep Spring Vegetables
- Remove outer leaves from the spring onion, and halve, set aside for blanching
- Cut 1½ -2 inches off bottoms of asparagus and blanch along with spring onions for 1 minute in salted water. Drain water, cool asparagus and spring onions in an ice batch for 5 minutes, drain and refrigerate
Prep Shrimp
- Cook shrimp in salted water for 4-5 minutes until cooked, drain, and refrigerate
Roast Almonds & Prep Vinaigrette
- Roast almonds @ 350 for 10 minutes
- Add lemon juice to a small mixing bowl, whisk in olive oil, salt, a pinch of black pepper & julienned basil
Build Salad
- Cut asparagus on the bias, cut shrimp lengthwise, cut beets in quarters, cut spring garlic in 1" pieces
- Prepare salad by adding cooked quinoa, bias cut asparagus, shrimp, beets, almonds, and spring garlic in a bowl
- Add vinaigrette and mix lightly. Place in serving plate or bowl and serve