Shrimp, Hearts of Palm and Quinoa Salad

Cape May Cafe
Beach Club


NOTE: Full batch as described yields 3 lbs.

Salad Ingredients:
1-1/2 lb. precooked shrimp
1 lb. cooked quinoa
1 14-oz. can hearts of palm
1/2 c. diced red peppers


1.  Cook the quinoa in a large amount of salted boiling water (4 times the volume of the quinoa) for about 20 minutes to wash out the slight natural bitterness of the grain. Strain and cool off.

2.  Steam and cool off the shrimp.

3.  Cut the hearts of palm into 3/4-inch coins or half coins, depending on size.

4.  Blend together all the ingredients for the mustard dressing. (See below)

5.  Assemble salad in a bowl (see below).

Mustard Dressing (Yields about 4 cups)

1/2 c. lemon juice
1 c. rice wine vinegar
1/2 c. shallots, chopped
1 oz. fresh ginger, chopped
1 c. Dijon mustard
1-1/2 c. olive oil
1 oz. celery salt
1/8 oz. Tabasco sauce
To taste: Kosher salt

To taste: Fresh ground pepper


To assemble one bowl (28.5 oz)

Quinoa salad (see recipe above)
1 oz. fresh baby arugula, roughly chopped
2 T. cilantro, chopped
1 c. Mustard Dressing
To taste: Kosher salt
To taste: Fresh ground pepper