Quinoa Salad With Lime Ginger Dressing and Shrimp

Total Time
15mins
Prep 15 mins
Cook 0 mins

This salad has a ginger lime dressing, scallions, cilantro and a bit of heat. Can be served as a side dish or a light meal. Cooked quinoa will keep for 3 or 4 days in the refrigerator. You can make the dressing and prepare the ingredients for the salad a few hours ahead. Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest. Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Published in the New York Times, Nov. 8, 2008.

Ingredients Nutrition

Directions

  1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
  2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
  3. Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.
Most Helpful

I also adored this dish. I found skipping the oil and buttermilk worked for me.

Paula2006 September 23, 2012

Really great. I made a version of this recently but without the walnut oil and buttermilk. So tasty and really gingery. Maybe I used more ginger. Loved it and this is really healthy too. Thanks for posting. I'll make this one again.

Garlic Chick December 04, 2011

This is a fabulous recipe! I made it for a weekly dinner get-together and it got rave reviews. So much so that I think we are making it again this week! Thank you so much for sharing the recipe

Padge July 27, 2009