Quinoa Chickpea Shrimp Salad with Raspberry Vinaigrette - Aqua Star
A flavorful shrimp salad topped with garlic brown butter Wild Patagonian Pink™ Shrimp and a raspberry vinaigrette.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aquastar.com.
Ingredients
- 2 Tbsp raspberry wine vinegar
- 1 Tbsp raspberry juice
- 1 tsp dijon mustard
- 1 Tbsp honey
- 3 Tbsp olive oil
- 1 tsp tarragon
- Salt and pepper to taste
- 1 (2 lb) bag Aqua Star Wild Patagonian Pink™ Raw Shrimp (13/15 or 16/20 ct/lb), shells and tails removed, thawed according to package directions
- ¼ cup hazelnuts, toasted
- 1 can chickpeas, rinsed and toasted
- 1 cup quinoa, cooked
- 1 (5 oz) mesclun greens
- ¼ Walla Walla onion, julienned
- 1 apple, thinly sliced
- ¾ cup gorgonzola, crumbles
- ½ cup pomegranate seeds (optional)
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