Best 4 Asian Prawn Quinoa Salad Recipes

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Quench your thirst for a vibrant and flavorful Asian-inspired dish with our delectable Asian Prawn Quinoa Salad. This culinary delight combines succulent prawns, protein-packed quinoa, and a symphony of fresh vegetables, all tossed in a tantalizing Asian-inspired dressing.

Embark on a culinary journey with our diverse collection of Asian-inspired prawn quinoa salad recipes. From the classic Thai Prawn Quinoa Salad bursting with bold flavors to the refreshing Vietnamese Prawn Quinoa Salad with its zesty dressing, each recipe offers a unique taste experience. Indulge in the aromatic Indian Prawn Quinoa Salad, where fragrant spices dance on your palate, or explore the piquant flavors of the Szechuan Prawn Quinoa Salad. Vegetarian enthusiasts will delight in the Tofu and Quinoa Salad, a protein-rich and flavorful alternative.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA BOWL WITH SHRIMP



Quinoa Bowl with Shrimp image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

1 cup quinoa
Kosher salt
3 tablespoons canola oil
1 pound (21-25 count) shrimp, peeled and deveined
2 cups broccoli florets
1 red bell pepper, ribs and seeds removed, thinly sliced
1 yellow bell pepper, ribs and seeds removed, thinly sliced
1 clove garlic, minced
1 tablespoon thinly sliced ginger, skin removed
1/2 cup shelled edamame
3 tablespoons low-sodium soy sauce
1 tablespoon agave syrup
Juice of 1/2 lemon
1 tablespoon sriracha

Steps:

  • For the quinoa: Pour the quinoa into a bowl and cover with cold water. Transfer to a fine mesh strainer and drain well.
  • Put 2 cups water in a medium saucepan and season with salt so it tastes like the sea. Bring to a boil, then add the quinoa. Stir, reduce the heat to a simmer and cook until the water is absorbed, around 15 minutes. Set aside.
  • For the shrimp and vegetables: Heat a wok or large skillet over high heat, then add half of the oil and all of the shrimp. Cook, stirring the entire time, until the shrimp are cooked through, 2 to 3 minutes. Remove the shrimp and set aside.
  • Add the remaining 1 1/2 tablespoons oil to the wok, followed by the broccoli, peppers, garlic, ginger and edamame. Cook, stirring the entire time, for 2 to 3 minutes. Add the soy sauce and agave, cooked quinoa and shrimp, then sprinkle with the lemon juice and sriracha and toss.

ASIAN QUINOA SALAD



Asian Quinoa Salad image

An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.

Provided by jodster52

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

2 cups vegetable broth
1 cup quinoa
1 ½ cups thinly sliced purple cabbage
1 cup chopped carrots
1 cup frozen shelled edamame (green soybeans)
4 green onions, thinly sliced
1 ½ tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons sriracha sauce
2 teaspoons soy sauce
1 teaspoon minced fresh ginger
1 ½ teaspoons white sugar
½ teaspoon Asian-style mustard

Steps:

  • Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
  • Mix cabbage, carrots, edamame, and green onions together in a large bowl.
  • Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 39.1 g, Fat 6.4 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 584.9 mg, Sugar 7.2 g

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP



Quinoa Salad with Lime Ginger Dressing and Shrimp image

This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled

Steps:

  • 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.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 596 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP SKEWERS WITH ASIAN QUINOA



Shrimp Skewers with Asian Quinoa image

Quinoa is a more complete protein than most other grains. We think you'll be hearing more requests for this flavorful Asian-inspired dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup rice vinegar
3 tablespoons apricot preserves
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 cup water
2/3 cup quinoa, rinsed
1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped
1-1/4 pounds uncooked jumbo shrimp, peeled and deveined

Steps:

  • In a small bowl, combine the first eight ingredients. In a small saucepan, combine the water, quinoa and 1/3 cup vinegar mixture. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Stir in vegetables. Cover and let stand for 10 minutes., Meanwhile, on four metal or soaked wooden skewers, thread shrimp. If grilling the shrimp, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, basting frequently with remaining vinegar mixture and turning once. Serve with quinoa.

Nutrition Facts : Calories 348 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 365mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

Tips:

  • Fresh ingredients: Use fresh, high-quality ingredients for the best flavor and texture.
  • Cook quinoa properly: Rinse quinoa thoroughly before cooking. Use a 1:2 ratio of quinoa to water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
  • Let quinoa cool: Allow quinoa to cool completely before assembling the salad. This will help prevent the salad from becoming soggy.
  • Use a variety of vegetables: Choose a variety of vegetables to add color, texture, and flavor to the salad. Some good options include cucumber, bell pepper, carrot, edamame, and snap peas.
  • Don't overcook the prawns: Prawns cook quickly, so be careful not to overcook them. Cook them for just a few minutes per side, or until they are pink and opaque.
  • Make a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a combination of olive oil, lime juice, soy sauce, and honey to make a flavorful and tangy dressing.
  • Chill the salad before serving: Chill the salad for at least 30 minutes before serving. This will help the flavors to meld and develop.

Conclusion:

This Asian prawn quinoa salad is a healthy, refreshing, and flavorful salad that is perfect for a light lunch or dinner. It is packed with protein, vegetables, and healthy fats, and it is also gluten-free. The salad is easy to make and can be customized to your liking. So next time you are looking for a healthy and delicious salad, give this Asian prawn quinoa salad a try!

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