Sides › Quinoa Salad w/ Roasted Beets, Asparagus & Shrimp

Serves 4

• 1 lb 31/40 raw shrimp
• 1 bunch asparagus
• 3 baby beets
• 2 stalks spring garlic
• 2 cups dry quinoa
• 4 cups chicken stock or water
• 6 cloves garlic
• 6 sprigs fresh thyme
• ¼ oz fresh basil
• ¼ cup fresh lemon juice
• ½ cup whole almonds
• ¾ cup olive oil
• kosher salt
• black pepper
  

1. Wash 2 cups of quinoa
2. Toast quinoa in a sauté pan @ 350 for 15 minutes
3. Bring stock or water to boil in a medium sauce pan, add toasted quinoa and stir
4. Turn heat to a simmer, cover and cook for 15 minutes
5. Turn heat off and steep for an additional 15 minutes
6. Transfer to a clean bowl and refrigerate uncovered until cool
7. Cut stems off beets, season with salt, pepper and olive oil
8. Roast beets in a small baking dish with fresh thyme and garlic @ 350 for 30-35 minutes covered
9. Cool, remove skin, quarter beets
10. Cut 1½ -2 inches off  bottoms of asparagus
11. Blanch asparagus for 1 minute in salted water, drain water, cool asparagus in a ice batch for 5 minutes, drain and refrigerate
12. Roast almonds @ 350 for 10 minutes
13. Cut ends and tops off spring garlic, blanch in salted water, drain and refrigerate
14. Cook shrimp in salted water for 4-5 minutes until cooked, drain and refrigerate
15. Lemon vinaigrette-add ¼ cup lemon juice to a small mixing bowl, whisk in ½ cup olive oil, ½ tsp salt, pinch of black pepper & julienne basil
16. Cut asparagus on the bias, cut shrimp lengthwise, cut beets in quarters, cut spring garlic in 1 inch pieces
17. Prepare salad by adding cooked quinoa, bias cut asparagus, shrimp, beets, almonds, and spring garlic in a bowl
18. Add vinaigrette and mix lightly-place in serving plate or bowl and serve