Instructions
- If you need to cook your quinoa, the only thing I did differently from my general quinoa cooking directions is that I first dry toasted it, which really just means I put a dry pan (free of nonstick cooking spray or oil) on a medium flame and let it get hot, then added the dry quinoa and stirred until it started to brown. It just deepens the flavor a little bit.
- While the quinoa is cooking, dice up your peppers and onion and put them in a big bowl along with the edamame, cover and refrigerate. Once the quinoa is done refrigerate until cooled. DO NOT ADD HOT QUINOA TO YOUR VEGGIES!
- When everything is nice and cool, combine quinoa with veggies, mandarin oranges and shrimp and mix thoroughly.
- Add the dressing and mix again. Cover it again and let it sit in the refrigerator for 2-3 hours.
When you are ready to serve this, heat a dry skillet over medium heat until hot and add the almond slivers. Toast them until they are fragrant and slightly brown.
Add toasted almonds to the cold salad mixture, toss and serve!
I like this salad! It’s crunchy (both from the almonds and the edamame), a little salty and a little sweet. I think it could stand up against any other barbecue side dish!
