Recipes Shrimp, Hearts of Palm and Quinoa Salad Cape May Cafe Beach Club
NOTE: Full batch as described yields 3 lbs.
Salad Ingredients:
1-1/2 lb. precooked shrimp
1 lb. cooked quinoa
1 14-oz. can hearts of palm
1/2 c. diced red peppers
Method:
1. Cook the quinoa in a large amount of salted boiling water (4 times the volume of the quinoa) for about 20 minutes to wash out the slight natural bitterness of the grain. Strain and cool off.
2. Steam and cool off the shrimp.
3. Cut the hearts of palm into 3/4-inch coins or half coins, depending on size.
4. Blend together all the ingredients for the mustard dressing. (See below)
5. Assemble salad in a bowl (see below).
To taste: Fresh ground pepper
To assemble one bowl (28.5 oz)