Donna's Rainbow Quinoa Salad with Tarragon-Champagne Vinaigrette and Hawaiian Barbecued Shrimp

Hello Friends, I've been away from the kitchen lately but had a chance to make dinner tonight at home and just had the best time creating this quinoa salad with lots of fresh vegetables and fruits.  The vinaigrette is easy to make and the shrimp take only minutes on the grill.  This is worth a try! It was inspired by a salad I saw at the American Film Institute's Life Achievement Award event for John Willams on 9 June.  Best, Donna:

Donna's Rainbow Quinoa Salad with Tarragon-Champagne Vinaigrette and Hawaiian Barbecued Shrimp

Ingredients:

Shrimp:

1 pound raw shrimp (21/26 count), peeled and tails removed

One 18 ounce bottle Sweet Baby Ray’s Hawaiian Style Barbecue Sauce

Salt and pepper to taste

Salad:

1 cup quinoa, rinsed in cold water (1/2 cup red and 1/2 cup white if possible)

1½ cups water, microwaved on High for 2 minutes

2 Tablespoons butter

2 cups baby spinach leaves

1/2 English cucumber, peeled and chopped

8 ounces small red and yellow tomatoes, chopped

3 green onions, chopped

3/4 cup blueberries

8 dried apricots, chopped

Dressing:

1/2 cup olive oil

1/4 cup honey

3 Tablespoons Champagne vinegar

1 teaspoon salt
1/2 teaspoon tarragon leaves

1/4 teaspoon cracked black pepper

Method:

Using 5 skewers, place 5 shrimp on each skewer and lay on bottom of pan.  Pour barbecue sauce over the skewers and turn to assure sauce on each shrimp.  Marinate in refrigerator for about 2 or more hours and, meanwhile, prepare salad.  

Spray rice cooker with cooking spray and add quinoa, water and butter.  Cook until done and mix gently with remaining ingredients.

Prepare grill, season shrimp with salt and pepper, and cook for about 5 minutes total time, turning half way through.  Immediately serve on top of salad that has been dressed with vinaigrette.

Serves 3 - 4.

Copyright 2016.