|Quinoa salad with shrimp, sugar snap peas and edamame|
6 large shrimp, shelled and deveined
1/2 cup sugar snap peas, topped and tailed
1/2 cup shelled frozen edamame
1/4 cup Thai chili lime cashews, roughly chopped
2 tablespoons fresh mint leaves, rolled and cut into thin strips
1 tablespoon fresh lemon juice
2 teaspoon olive oil
1/2 teaspoon kosher salt
2 large cloves of garlic, peeled and thinly sliced
- Cook the quinoa with 1 cup water and 1/4 teaspoon salt. Bring the quinoa and water to a boil, reduce heat, cover and simmer for 15 minutes. Switch off the heat and leave covered for another 5 minutes, after which fluff with a fork and transfer to the serving dish.
- While the quinoa is cooking, in another pot, bring salted water to a boil. Add the sugar snap peas and the thawed edamame and cook for 3 minutes. Drain and immediately add to the quinoa.
- In another pan, heat the olive oil and add the sliced garlic and saute for 30 seconds. Then add the shrimp with 1/4 teaspoon salt and cook for another 30 seconds till the shrimp begins to turn pink. Add 3 tablespoons of water, reduce heat and cover and cook for another two to three minutes till the shrimp is fully cooked. Remove from the heat - chop into 3/4th inch pieces and add it to the quinoa with the sauce and garlic from the pan. Drizzle the lemon juice and toss well.
- Finally add the mint leaves and chopped cashew and give it a final mix.