Quinoa Salad with Lime Ginger Dressing & Shrimp
"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."
- 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
Dressing: Combine all ingredients in jar and shake well; refrigerate.
Salad: To cooled quinoa, add green onion, cucumber, cilantro and shrimp.
Pour dressing over all and mix well.
No special items needed.
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.
FAQQ: 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.
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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.