Quinoa

Asian Shrimp Quinoa Salad

by Phoebe Green
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Asian Shrimp Quinoa Salad

Juicy plump shrimp meets superfood quinoa in this light Shrimp Quinoa Salad tossed with an easy Asian dressing.

If you don’t know yet, quinoa (pronounced ‘keen-wah’) is all the hype now. Besides being wheat-free, this grain-like crop is by far the best alternative to our starchy staples.

Like rice and couscous, quinoa also has a subtle, slightly nutty flavour, making it easy to pair with almost anything. Once cooked, it has a fluffy and creamy texture with a slight crunch.

Quinoa contains all nine essential amino acids making it a complete source of protein. It also contains Vitamins B and E and is a good source of fibre. So time to switch out that bag of rice with this quick and easy-to-cook grain, starting with this Asian Shrimp Quinoa Salad recipe!

Asian Shrimp Quinoa Salad

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 cup of quinoa
  • 2 cups of chicken stock
  • 1/4 cup of olive oil
  • 1 red chilli, seeded and chopped
  • 1 1/2 teaspoon of garlic, minced
  • 1 1/2 teaspoon of ginger, grated
  • 2 teaspoons of honey
  • 2 teaspoons of sesame oil
  • 2 fresh limes, zest and juice
  • 1/2 bell pepper, diced
  • 2 small carrots, peeled and grated
  • 1/3 cup of spring onions, chopped
  • 12 shrimps, deshelled and deveined
  • Black pepper to taste
  • 1 teaspoon of paprika
  • 1 1/2 teaspoon of soy sauce

Instructions

  1. Cook your quinoa following the packet instructions. Cook 1 cup of quinoa with 2 cups of chicken stock for about 20 minutes.
  2. While the quinoa cooks, prepare the dressing. Add 2 tablespoons of olive oil, red chilli, garlic, and ginger in a small saucepan. Warm the ingredients and let sizzle for about 2 to 3 minutes. Remove from heat and add in honey, sesame oil, lime zest (reserving some for garnish) and juice of 1 lime. Set aside.
  3. Season the shrimp on both sides with freshly ground black pepper and paprika. In a sauté pan, pour in the remaining olive oil. Add shrimps and cook for 1 minute. Drizzle in the soy sauce and juice of 1 lime. Cook for 1 to 2 minutes. Remove from heat and cut into chunks
  4. Once the quinoa is ready, fluff with a fork and add the warm dressing. Toss to combine. Mix in the bell pepper, carrot and spring onions. Pour into a serving bowl and top with shrimp chunks and remaining lime zest.
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