Quinoa Salad with Lime Ginger Dressing & Shrimp

Prep Time
Cook Time
Ready In

Recipe: #9592

May 15, 2013

"I usually make this for my daughter when she comes to visit. It is nice and light on the tummy after the long drive from the coast."

Original is 4 servings


  • Serving Size: 1 (428.3 g)
  • Calories 751.7
  • Total Fat - 25.3 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 143.6 mg
  • Sodium - 709.9 mg
  • Total Carbohydrate - 96 g
  • Dietary Fiber - 11.5 g
  • Sugars - 6.2 g
  • Protein - 35.3 g
  • Calcium - 163.8 mg
  • Iron - 6.6 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Dressing: Combine all ingredients in jar and shake well; refrigerate.

Step 2

Salad: To cooled quinoa, add green onion, cucumber, cilantro and shrimp.

Step 3

Pour dressing over all and mix well.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For the best flavor, use freshly squeezed lime juice.
  • Look for wild-caught shrimp for the best flavor and nutrition.

  • Substitute olive oil for the canola oil: The benefit of this substitution is that olive oil is a healthier option than canola oil. It has higher levels of healthy fats and antioxidants, which can help reduce inflammation and improve heart health.
  • Substitute avocado for the buttermilk: The benefit of this substitution is that avocado is a healthier option than buttermilk. It is high in healthy fats and fiber, which can help keep you full longer and provide essential nutrients. Additionally, it is dairy-free, making it a suitable option for those with lactose intolerance.

Asian-Style Quinoa Salad with Lime Ginger Dressing & Tofu Replace the shrimp with tofu and add 1/4 cup of toasted sesame seeds and 1/4 cup of chopped peanuts to the salad. Replace the buttermilk in the dressing with soy sauce and add 1 tablespoon of honey.

Grilled Asparagus with Garlic and Lemon: This dish is a great accompaniment to the Quinoa Salad with Lime Ginger Dressing & Shrimp as it is light and flavorful. The crunchy asparagus and zesty garlic and lemon flavors will complement the quinoa and shrimp perfectly.

Roasted Cauliflower with Turmeric and Cumin: Roasted cauliflower is a great way to add a flavorful and healthy side dish to the meal. The combination of turmeric and cumin will bring out the earthy and nutty flavors of the cauliflower, and pair nicely with the quinoa and shrimp. Plus, it's easy to prepare and can be made ahead of time.


Q: How much quinoa should I use for this recipe? A: For this recipe, you should use 3 cups of cooked and cooled quinoa. To cook the quinoa, use 1 cup dry quinoa and rinse it really well, add 2 cups water and cook like rice for about 15 minutes.

Q: Can I freeze quinoa? A: Yes, quinoa can be frozen. Before freezing, make sure to let the quinoa cool completely. Then, store it in an airtight container or freezer bag to prevent freezer burn. When ready to use, let the quinoa thaw in the refrigerator overnight.

7 Reviews


I really enjoyed this salad...the hubby did not...I like how fresh it was and the nice crunch from the cucumber...plus I love anything with cilantro and shrimp in it...I did use the buttermilk in the dressing...it gave it a nice tang...made for "Billboard" tag game...


review by:
(27 Apr 2022)


Very good salad which we enjoyed. I used multi-colored quinoa but skipped the sesame oil (out of) and used parsley instead of cilantro. Thanks for sharing!


review by:
(17 Jun 2020)

Kitchen Magic

Love this salad! Great with shrimp and crab too!


review by:
(26 Apr 2016)


MMMMM this was so good, to bad it's all gone I want more now! great salad I'll make it again many more times times, thank you Luvcookin


review by:
(16 Dec 2013)


This is an awesome quinoa dish. I will be making this quite often, the sauce is just divine. I used mayo instead of buttermilk due to a food intolerance and it worked perfectly. Thanks for sharing this great recipe.


review by:
(8 Aug 2013)


This is my first try at Quinoa too. Glad i chose this salad. I had to taste the quinoa after i cooked it and was surprized that it had no flavour/taste at all on my palate, and yet the salad is wonderful, light, tasty and with lots of flavour! The veggies, all add to the pleasant result and of course the shrimp top it off. The cuke gives a lovely crunch, the green onions and especially the cilantro add flavour. The dressing is what really makes the salad, love the lime and ginger, great combo, with a wee bit of heat from the cayenne. The only thing i did not have in was the buttermilk so i subed with a tablespoon of no fat sour cream, it worked very nicely. Thanks Luv for making my first experience with quinoa a very pleasant one! (just made half a recipe, enough for 2 as a dinner salad.)


review by:
(19 Jul 2013)

You'll Also Love

Fun facts:

The lime juice used in this recipe is believed to have been used by the Aztec civilization as early as the 15th century. It was used to prevent scurvy and other diseases caused by vitamin C deficiency.

The cucumber in this recipe is believed to have been cultivated by the ancient Greeks and Romans. It was a symbol of fertility and was often used in rituals and ceremonies.