Quinoa Salad With Lime Ginger Dressing and Shrimp

Quinoa Salad With Lime Ginger Dressing and Shrimp created by megachick

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.

Ready In:
15mins
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ingredients

directions

  • 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.
  • In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
  • Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.
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RECIPE MADE WITH LOVE BY

@Kats Mom
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@Kats Mom
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"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."

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  1. Paula2006
    I also adored this dish. I found skipping the oil and buttermilk worked for me.
  2. Garlic Chick
    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.
  3. megachick
    Quinoa Salad With Lime Ginger Dressing and Shrimp Created by megachick
  4. Padge
    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
  5. luvcookn
    This is a wonderful little salad. We thoroughly enjoyed it. This was quick and easy to put together. Isn't quinoa just the best little seed for salads? The flavours are well balanced...and it looks pretty on the plate. This will be made alot this summer (if the snow goes)!! Thank you Kat's Mom for sharing. I made this for New Kids on the Block Tag.
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