Green Onion and Quinoa Salad for Shrimp Creole
Haley Bittermann, Executive Chef, Ralph Brennan Restaurant Group
2 cups Quinoa, cooked*
1 bunch Green onions, sliced
1 each Lemon, juiced
2 ounces Extra virgin olive oil
To taste Salt and pepper r
*You will need 1-cup raw quinoa to start with. Follow cooking directions on the quinoa package for best results.
Follow the cooking directions on the quinoa package and set aside to cool. When ready to serve with the shrimp Creole, place the cooked quinoa into a mixing bowl with the sliced green onions, extra virgin olive oil and the juice of one lemon. Season with salt and pepper. Let sit for 5 minutes, taste and adjust seasoning.
Mold the quinoa salad in a small timbale in center of plate. Arrange shrimp and Creole sauce around salad and garnish with a few sliced green onions on top of the quinoa salad.