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1
In a bowl, toss shrimp with 2 teaspoons of soy sauce and a dash of pepper and let it marinate, while prepping the quinoa.
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2
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.
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3
Meanwhile, whisk together the vinaigrette ingredients in a bowl. Add the vinaigrette to the quinoa and veggies and toss to combine.
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4
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 1/2 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!
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5
Recipe adapted from: Eating Well.
