American cuisine

Easy

Quinoa Salad with Lime Ginger Dressing and Shrimp

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Quinoa Salad with Lime Ginger Dressing and Shrimp

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This easy Quinoa Salad with Lime Ginger Dressing and Shrimp is a healthy and light option for a lunch or dinner. Easy and quick, but low calorie and definitely in line with your diet.

Recipe

PRE TIME: 25 min

COOKING TIME: 20 min

TOTAL TIME: 45 min

4 SERVING

Ingredients:

For the dressing:
2 tbsp. Freshly squeezed lime juice
1 tbsp. Rice wine vinegar
1 tbsp. Freshly minced ginger (can add more if preferred)
1 Clove Garlic, minced
Salt to taste
Pinch of Cayenne pepper powder
2 tbsp. Asian sesame oil or walnut oil
1/2 cup Canola oil
1 tbsp. Dijon mustard
1 tbsp. Organic maple syrup
To cook the quinoa:
3/4 cup Uncooked quinoa (1 part quinoa)
1.5 cup Water (2 parts water)
1/4 tsp. Salt
For the salad:
3 cup Cooked tricolor quinoa (3/4 cup uncooked) – can use white quinoa if preferred
4 Large Scallions (or green onions) white and light green parts only, sliced thinly.
1 Small Persian cucumber, halved, seeded, and thinly sliced on the bias – if Cucumber is large/thick, dice after removing seeds
1/4 cup Chopped cilantro
16 Medium Shrimps, peeled (can also buy already cooked)
If shrimps are to cook:
Drizzle olive oil
Salt and pepper to taste

Directions:

Cook the shrimps if raw: In a small bowl combine the shrimps with a drizzle of olive oil, salt, and black pepper to taste, and toss to coat well.

Cook in a pan previously heated up over medium heat for 4 to 8 minutes, depending on your preferences, making sure to cook evenly on both sides – usually, for salad the shrimp should be cooked well done and firm.

Cook the quinoa: Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well.

Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat uncovered, then cover and decrease the heat to maintain a gentle simmer and cook until the quinoa has absorbed all of the water, about 10 to 12 minutes. Remove the pot from heat, uncover, and stir the quinoa fluffing it up with a fork.

Make the dressing: In a small bowl, whisk together (all ingredients except the oil) lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, mustard, syrup.

Start drizzling slowly the canola oil with one hand while whisking with the other one. TIP: Help yourself by placing the bowl onto a wet towel to avoid the spinning of the bowl when not handheld while whisking.

Prepare the salad: Combine all salad ingredients and serve to share or serve plated with at least 4 shrimps in each portion. Serve with dressing on the side or tossed in the dressing.

Enjoy!