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
- Yield:Serves 2 as a main course
- Active time: 30 minutes
- Total time:45 minutes
- 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
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.