March Madness

It's been ages since my last post - I guess I realised that I'm a better cook than a writer. Over the past year there have been a few food-related changes - the most recent being an almost completed kitchen remodel in the 1926 Craftsman home we purchased in July 2010 (pictures to follow at a later date).

Since TK is gone on another work trip, I decided to resurrect the blog and force myself to cook in his absence. (He had me pegged that I'd settle on cereal and chocolate almond milk in his absence...the man knows me well.) So, that makes it "Operation Clean Out the Cupboards" as well as trying new recipes from my ever-growing stash.




Tonight's meal comes to us from the New York Times: Quinoa Salad with Lime Ginger Dressing and Shrimp. It was super easy, very tasty, and I'll be sure to make it again. The recipe is as follows:

DRESSING:

• 2 tablespoons lime juice, freshly squeezed if possible
• 1 tablespoon seasoned rice wine vinegar
• 1 teaspoon fresh ginger, minced (more to taste)
• 1 small garlic clove, minced
• salt, to taste
• 1 pinch cayenne
• 2 teaspoons sesame oil or 2 teaspoons walnut oil
• 1/4 cup canola oil
• 2 tablespoons buttermilk

SALAD:

• 3 cups cooked quinoa (3/4 uncooked)
• 4 scallions, white and light green parts, slicely thin
• 1 small cucumber, halved, seeded and thinly sliced on the diagonal
• 1/4 cup cilantro
• 12 - 16 cooked medium shrimp, peeled

Directions: In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.