Ingredients

For the dressing:
2 tbsp Freshly squeezed lime juice
1 tbsp Seasoned rice wine vinegar
1 tsp Minced fresh ginger (more to taste)
1 Small garlic clove, minced
Salt to taste
Pinch of cayenne
2 tsp Asian sesame oil or walnut oil
1/4 cup Canola oil
2 tbsp Buttermilk or milk
For the salad:
3 cups Cooked quinoa (3/4 cup uncooked)
4 Scallions, white and light green parts, sliced thin
1 Small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup Chopped cilantro
12 To 16 cooked medium shrimp, peeled

Description

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