Quinoa Salad with Canadian Arctic Shrimp
Canadian Arctic Shrimp 250g | Quinoa 50 grams |
Lettuce 2 tablets | Purple leaf lettuce 3 tablets |
Yellow and red bell pepper 1 each | Onions 1 |
Finger Carrot 1 root | cherry tomatoes 6 |
Water Radish 1 | Bitter chrysanthemum 1 piece |
Lemon 1 | Black vinegar 1 scoop |
Olive oil 3 spoons | Yellow Mustard Sauce 1 scoop |
Black pepper 3 grams | Garlic 5 petals |
Step 1
Canadian Arctic shrimp "blackheads" are zooplankton in the deep sea. Because they also grow in the pure and pollution-free Arctic and North Atlantic deep seas, they are harmless like Arctic shrimp. If you don't like it, just discard the shrimp heads, but there is no need to worry about the quality of the Arctic shrimp. It is precisely because of the presence of some blackheads that it further proves that Arctic shrimps are truly “wild shrimps”.Step 2
Cook the quinoa in a pot and set aside. Carry out knife processing according to the different shapes of the vegetable raw materials. Chop the onions, mince the garlic, remove the roots and bottoms of the yellow bell peppers, remove the seeds inside and leave them in thin slices, and then shred them.Step 3
Slice the radish, slice the finger carrots lengthwise, remove the stems of the cherry tomatoes, cut into halves and slices.Step 4
Roll one piece of purple leaf lettuce into rolls and shred it, and break three pieces into pieces with your hands.Step 5
Break off the tender heart of bitter chrysanthemum and remove the roots.Step 6
Soak the processed vegetables in water for 20 minutes and add lemon juice to keep them fresh.Step 7
Arctic shrimps are also soaked in lemon water.Step 8
Sauce: put black vinegar, olive oil, yellow mustard, salt, black pepper, onions, and minced garlic into a jar.Step 9
Tighten the lid of the jar and shake in your hands until emulsified.Step 10
Plate the salad greens and top with the shrimp.Step 11
Pour over the shaken juices and sprinkle the cooked quinoa on top.Step 12
Finish. Quinoa Salad with Canadian Arctic Shrimp Recipes