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Shrimp-Quinoa Salad - Runners World
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Heat a saucepan over medium heat. Add 1 c. Quinoa and toast 4 minutes or until it starts popping, shake the pan. |
Add 2 c. Vegetable broth, simmer covered for 12 minutes, or until tender. Set aside to cool, then fluff with a fork. Heat 1 Tbs. Oil in a skillet over medium heat. Add one pound shrimp. Cook 3 minutes, or until shrimp is pink. Remove shrimp, add 1 bunch asparagus - chop in pieces, and 3 c. Sliced mushrooms. Cook 3 min. In a bowl toss quinoa, shrimp, veggies, and 1/3 c. Almonds, drizzle with carrot dressing.
Carrot Dressing:
Whisk 1/2 c. Carrot juice, 1/4 c. Almond oil, 2 Tbs. White wine vinegar, zest of 1 lemon, 1 minced garlic, 1/2 tsp. cumin, 1/4 tsp. salt, pepper.
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