This unconventional shrimp and quinoa salad with Vietnamese flavorings is nutritious and light. Also, wonderfully satisfying.
You can also make it without the shrimp; simply cut back on the dressing a bit.
Recipe inspired by Raising the Salad Bar by Catherine Walthers
For the Dressing:
-
6 tablespoons freshly squeezed lime juice
-
1 tablespoon Asian fish sauce
-
2 tablespoons vegetable oil
-
1 to 1 1/2 tablespoons sugar
-
1/4 teaspoon crushed red pepper flakes, plus more if desired
For the Salad:
-
1/2 pound cooked shrimp, peeled and de-veined
-
1 cup quinoa, rinsed (or pre-washed)
-
1/2 teaspoon salt
-
1 red bell pepper, cored and cut into thin bite-sized strips
-
1 carrot, peeled and shredded
-
1 small cucumber, peeled, seeded and finely diced
-
2 scallions, finely chopped
-
1/4 cup chopped fresh cilantro
-
Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and quinoa is cooked. Transfer to a serving bowl and let cool.
-
In the meantime, make the dressing by combining the lime juice, Asian fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved. Add shrimp to the dressing and let marinate until ready to assemble the salad.
-
Once quinoa is cool, add red bell pepper, carrot, cucumber and scallions to the bowl. Right before serving, add the dressing, shrimp and cilantro and toss well. Taste and adjust seasoning with more salt, sugar or crushed red pepper flakes if necessary. Serve cold.
| Nutrition Facts (per serving) | |
|---|---|
| 454 | Calories |
| 18g | Fat |
| 43g | Carbs |
| 32g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 454 |
| % Daily Value* | |
| 18g | 23% |
| Saturated Fat 2g | 9% |
| 239mg | 80% |
| 2343mg | 102% |
| 43g | 16% |
| Dietary Fiber 6g | 20% |
| Total Sugars 14g | |
| 32g | |
| Vitamin C 140mg | 698% |
| Calcium 171mg | 13% |
| Iron 3mg | 16% |
| Potassium 799mg | 17% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
,
, ,High-Fiber
, This unconventional shrimp and quinoa salad with Vietnamese flavorings is nutritious and light. Also, wonderfully satisfying. You can also make it without the shrimp; simply cut back on the dressing a bit. Recipe inspired by Raising the Salad Bar by Catherine Walthers For the Dressing: 6 tablespoons freshly squeezed lime juice 1 tablespoon Asian fish…
, http://www.edamam.com/ontologies/edamam.owl#recipe_625a70e7104971905f8abc70d0def5af
, 2
, High-Fiber
, Pescatarian,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Pork-Free,Red-Meat-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Alcohol-Free
, Shellfish,Sulfites,FODMAP
, Ingredients:
- For the dressing:
- 6 tablespoons freshly squeezed lime juice
- 1 tablespoon Asian fish sauce
- 2 tablespoons vegetable oil
- 1-1/2 tablespoons sugar
- 1/4 teaspoon crushed red pepper flakes, plus more if desired
- For the salad:
- 1/2 pound cooked shrimp, peeled and de-veined
- 1 cup quinoa, rinsed (or pre-washed)
- 1/2 teaspoon salt
- 1 red bell pepper, cored and cut into thin bite-sized strips
- 1 carrot, peeled and shredded
- 1 small cucumber, peeled, seeded and finely diced
- 2 scallions, finely chopped
- 1/4 cup chopped fresh cilantro
,
, This unconventional shrimp and quinoa salad with Vietnamese flavorings is nutritious and light. Also, wonderfully satisfying. You can also make it without the shrimp; simply cut back on the dressing a bit. Recipe inspired by Raising the Salad Bar by Catherine Walthers For the Dressing: 6 tablespoons freshly squeezed lime juice 1 tablespoon Asian fish sauce 2 tablespoons vegetable oil 1 to 1 1/2 tablespoons sugar 1/4 teaspoon crushed red pepper flakes, plus more if desired For the Salad: 1/2 pound cooked shrimp, peeled and de-veined 1 cup quinoa, rinsed (or pre-washed) 1/2 teaspoon salt 1 red bell pepper, cored and cut into thin bite-sized strips 1 carrot, peeled and shredded 1 small cucumber, peeled, seeded and finely diced 2 scallions, finely chopped 1/4 cup chopped fresh cilantro Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and quinoa is cooked. Transfer to a serving bowl and let cool. In the meantime, make the dressing by combining the lime juice, Asian fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved. Add shrimp to the dressing and let marinate until ready to assemble the salad. Once quinoa is cool, add red bell pepper, carrot, cucumber and scallions to the bowl. Right before serving, add the dressing, shrimp and cilantro and toss well. Taste and adjust seasoning with more salt, sugar or crushed red pepper flakes if necessary. Serve cold. Nutrition Facts (per serving) 454 Calories 18g Fat 43g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label ×Nutrition Facts Servings: 2 Amount per serving Calories 454 % Daily Value* 18g 23% Saturated Fat 2g 9% 239mg 80% 2343mg 102% 43g 16% Dietary Fiber 6g 20% Total Sugars 14g 32g Vitamin C 140mg 698% Calcium 171mg 13% Iron 3mg 16% Potassium 799mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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