With the good weather coming back, I thought I would give you a yummy recipe for a summer salad.
I found the original recipe on Brussel’s Kitchen blog and it looked so delicious that I thought I had to try it out!
– Soy Sauce
– Sesame oil
(I have no idea about the quantities because I never actually mesured it when doing it. I usually make a big salad and keep it for the next few days)
First of all, let me give you an advise about cooking quinoa: it is always better to let it rest in water for about 24 hours before cooking it. It will taste better and cook faster (I would advise you to stay in front of it while it cooks because it can easily be overcooked and not have that yummy crunchiness anymore)
When it’s cooked, let it rest and cool off in a big bowl.
Let the shrimp marinate with garlic and sesame oil. I switched the olive oil from the original recipe for sesame oil, not only because I find it so good, but also because I like the asian spirit it gives to the salad.
Cut the cucumber, zuchini and avocado in super small cubes
Make sure the avocado is ripe. It happened to me already twice to come back home with avocado, cut through it and realise it was as hard as a stone. So avocado never made it to my salad, but I’m sure it makes it even more delicious.
Start cooking the shrimps with in the sesame oil and garlic (be prepared, it smells SO good)
While it cooks, cut the mint and the cilantro in small pieces and make the dressing with the lime, the soy sauce and the sesame oil.
(I’d rather use REAL lime but they didn’t have any left that day at the grocery store)
When the shrimps are cooked, put all the ingredients in the bowl with the Quinoa
Add the dressing and TA-DA!
Let me know what you think if you try it out at home!