Toasted Quinoa Sesame Shrimp Salad

In a bowl, toss shrimp with 2 teaspoons of soy sauce and a dash of pepper and let it marinate, while prepping the quinoa.

Using a large, high-sided skillet with a tight-fitting lid, add 1 tablespoon of grapeseed oil and quinoa. Cook over medium-high heat, stirring occasionally, until the quinoa starts to turn to a golden color, about 6 to 8 minutes. Add garlic, ginger and red pepper flakes and continue to cook, stirring for another minute. Add water and salt and bring to a boil. Cover and cook over medium heat until the water is absorbed, about 15-18 minutes. Add the bell pepper, green onions, and asparagus, cover the pan and cook for another 5 minutes on medium-low heat. Remove from the heat and let stand, covered, for another couple minutes.

Meanwhile, whisk together the vinaigrette ingredients in a bowl. Add the vinaigrette to the quinoa and veggies and toss to combine.

Remove the shrimp from the soy sauce and lay it on a paper towel to remove most of the liquid. Heat a skillet over medium-high heat and add the remaining ½ tablespoon of grapeseed oil. When hot, add the shrimp and cook for about 2-4 minutes, depending on the size, turning them over halfway through. Stir the cilantro and shrimp into the warm quinoa salad mixture. Garnish with more cilantro and sesame seeds and enjoy!

Recipe adapted from: Eating Well.