Peruvian Quinoa Shrimp Salad

Servings: 2 | Serving size: 4 ounces shrimp with quinoa and veggies

Cooking Time: 45 minutes. Note that cooking time does not include chilling time.

This recipe can easily be multiplied and makes great leftovers.

Preheat the oven to 325°F.

Place the vegetable stock in a small saucepan over high heat. When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the stock is evaporated. Add water 1/4 cup at a time if needed.

When the quinoa is cooked, remove to a large mixing bowl, allow to cool, and then put in the refrigerator to chill.

While the quinoa is cooking, place the jalapeno and red pepper in a medium skillet, spray with oil, and place in the oven.

Roast for 20-25 minutes, turning occasionally so that the peppers brown on all sides.

After 25 minutes, remove the red pepper and place it in a small paper bag, with the top folded closed, to cool. When the pepper is cool, peel and seed the pepper and discard both the burned outer peel and the seeds. Cut into large dice and place in a mini-chopper or blender.

Remove the stem from the roasted jalapeno and discard. (Discarding the seeds as well will make the sauce less spicy - I leave them in.)

Add the roasted jalapeno, lime juice, honey, pepper, yogurt, soy sauce, and 1/4 cup of the cilantro to the jar and blend until smooth. Place in a refrigerator to chill.

Place the olive oil in a large skillet over medium high heat.

Add the ginger and pumpkin seeds.

Cook, stirring frequently, for about 5 minutes. Adjust the heat so the ginger cooks but does not burn.

Add the shrimp and cook, tossing frequently, until the shrimp are pink throughout.

Remove the shrimp and pumpkin seeds to a small bowl to cool and add the 2 tablespoons water to the pan, deglazing the pan with the water. Simmer, and when there is about 1 tablespoon of liquid left, add it to the shrimp to cool.

Place in the refrigerator to chill.

When all of the ingredients are chilled, place the dressing, cooked shrimp mixture, cucumber, tomatoes, and the remaining 1/4 cup of the cilantro in a large bowl.

Gently fold together and serve.