Grilled Shrimp Salad with Quinoa and Cucumber Slices

Ingredients

• 1 cup quinoa (white, rinsed well)
• 2 cup water (or no-salt-added vegetable broth)
• 1 tbsp olive oil (optional, for toasting)
• 0.25 tsp garlic powder
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt (optional, for low-sodium version)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp parsley (fresh, finely chopped)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers to remove the bitter saponin coating.
   • Drain very well.
2. 2

   Toast the quinoa (optional)

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa and toast for 1-2 minutes, stirring constantly, until it smells nutty and is slightly golden.
3. 3

   Cook the quinoa

   • Carefully pour the water into the saucepan. Add the garlic powder, black pepper, and salt.
   • Bring the mixture to a rolling boil over high heat.
   • Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
4. 4

   Rest and fluff

   • After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the quinoa to steam and finish cooking.
   • Remove the lid and gently fluff the grains with a fork.
5. 5

   Finish and serve

   • Stir in the fresh lemon juice and chopped parsley.
   • Serve warm as a side dish.

Ingredients

• 300 g Cucumber (About 1 large English cucumber)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Chaat Masala
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper Powder (Freshly ground)
• 1 tbsp Cilantro (Finely chopped, optional)
• 0.5 pcs Green Chili (Finely chopped, optional for heat)

Instructions

1. 1

   Wash the cucumber thoroughly under cool running water. Trim both ends. You can peel it completely, partially in stripes for a decorative look, or leave the skin on for extra fiber and color.

2. 2

   Using a sharp knife or a mandoline, slice the cucumber into thin, uniform rounds, about 1/8-inch (3mm) thick. Place the slices in a medium-sized mixing bowl.

3. 3

   Just before serving, add the lemon juice, chaat masala, salt, and freshly ground black pepper to the bowl with the cucumber slices.

4. 4

   Add the optional finely chopped cilantro and green chili if using. Gently toss everything together until the cucumber slices are evenly coated. Serve immediately for the best crispness.