Quinoa Salad with Red Curry Langoustine
By Joy Li
Serves 4, as a salad course
Ingredients:
1 head red lettuce
1 head Boston Bibb lettuce
1 cup quinoa
1 small red onion
1 cubanelle or sweet oriental bell pepper
1 carrot
1½ pounds langoustine (or small ebi shrimp)
¼ cup vermouth
3 tablespoons red curry paste
2 tablespoons mayonnaise
½ teaspoon siracha sauce
corn (optional)
olive oil for cooking
salt and black pepper to taste

Angio Foods Used
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Whole grains
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Black pepper
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Onion
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Turmeric
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Olive oil
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Shrimp and Prawn
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Bell pepper
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Carrots
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Lettuce
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