Quinoa Salad with Lime Ginger Dressing and Shrimp
Bright, flavorful, and packed with wholesome ingredients, this Quinoa Salad with Lime Ginger Dressing and Shrimp is a delicious blend of vibrant tastes and textures. Fluffy quinoa forms the perfect base, complemented by crunchy red bell peppers, refreshing cucumber, and aromatic cilantro, all tossed in a zesty lime ginger dressing with hints of honey, toasted sesame oil, and soy. Topped with tender, pan-seared shrimp, this salad is a protein-packed meal that’s as nutritious as it is satisfying. Ready in just 40 minutes, this recipe is ideal for busy weeknights or as a make-ahead dish to enjoy chilled. With its combination of tangy, savory, and slightly sweet flavors, this quinoa shrimp salad is the perfect way to elevate your next lunch or dinner.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 12 pieces Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 whole Red bell pepper, diced
- 1 whole Cucumber, diced
- 2 stalks Green onion, sliced
- 0.25 cup Fresh cilantro, chopped
- 3 tablespoons Lime juice
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Honey
- 1 teaspoon Soy sauce
- 0.5 teaspoons Toasted sesame oil
Instructions
Rinse the quinoa under cold water to remove any bitterness, then combine it with 2 cups of water in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff the quinoa with a fork and let it cool.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, then cook the shrimp for 2-3 minutes per side until they are pink and opaque. Remove from heat and set aside.
In a large mixing bowl, combine the cooked quinoa, diced red bell pepper, diced cucumber, sliced green onion, and chopped cilantro.
In a small bowl, whisk together the lime juice, grated ginger, honey, soy sauce, sesame oil, and the remaining 1 tablespoon of olive oil to make the dressing.
Pour the lime ginger dressing over the quinoa mixture and toss everything together until well combined.
Divide the quinoa salad among serving plates and top each plate with 3 cooked shrimp. Serve immediately or chill in the refrigerator for up to 2 hours for a cold salad.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
