Best 2 Quinoa Salad With Lime Ginger Dressing And Shrimp Recipes

Quinoa salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is made with cooked quinoa, fresh vegetables, herbs, and a tangy lime-ginger dressing. This recipe is packed with protein, fiber, and healthy fats, and it is also gluten-free.

In this article, you will find two variations of quinoa salad. The first recipe is a classic quinoa salad with cucumber, tomato, red onion, and feta cheese. The second recipe is a more adventurous quinoa salad with roasted sweet potatoes, black beans, and avocado. Both recipes are easy to make and can be tailored to your own preferences.

Whether you are looking for a healthy and delicious lunch or dinner option, or you are simply looking for a new way to enjoy quinoa, these quinoa salad recipes are sure to please. With their vibrant flavors and textures, these salads are a refreshing and satisfying meal that is perfect for any occasion.

Here are our top 2 tried and tested recipes!

SPICY SHRIMP WITH GINGER LIME QUINOA

Spicy Shrimp with Ginger Lime Quinoa image

Quick and easy broiled shrimp served on a bed of green-studded quinoa.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup quinoa, rinsed and drained
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 lime
1-inch piece fresh ginger, peeled and finely grated
1/2 small jalapeno, finely chopped (seeds removed for less heat)
2 scallions, thinly sliced
1/3 cup fresh cilantro leaves, chopped
1 1/4 pounds medium shrimp, peeled and deveined, tails removed
1/4 to 1/2 teaspoon hot paprika

Steps:

Preheat the broiler to high. Put the quinoa in a small saucepan with 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer and cook, uncovered, until quinoa grains are tender, about 15 minutes. Let stand for 5 minutes. Drain off any excess water if needed, transfer to a large bowl and fluff with a fork.
Whisk 1 tablespoon oil, zest and juice from half the lime, ginger and jalapeno together in a small bowl until combined. Season with salt and pepper. Pour over the quinoa, add the scallions and cilantro and toss well.
Toss the shrimp, the remaining 1 tablespoon oil and paprika together on a baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes. Drizzle with the juice from the remaining lime half and serve with the quinoa.
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QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

Quinoa Salad With Lime Ginger Dressing and Shrimp image

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.

Provided by Kats Mom

Categories < 15 Mins

Time 15m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons lime juice, freshly squeezed if possible
1 tablespoon seasoned rice wine vinegar
1 teaspoon fresh ginger, minced (more to taste)
1 small garlic clove, minced
salt, to taste
1 pinch cayenne
2 teaspoons sesame oil or 2 teaspoons 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 -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 : Calories 342.7, Fat 18.9, SaturatedFat 1.4, Cholesterol 23, Sodium 124.2, Carbohydrate 35, Fiber 4.8, Sugar 2.1, Protein 9.7

Tips:

Choose high-quality quinoa: Look for quinoa that is fresh and free of debris.
Rinse the quinoa thoroughly before cooking: This will remove any saponins, which can give quinoa a bitter taste.
Cook the quinoa according to package directions: Quinoa generally takes about 15 minutes to cook.
Let the quinoa cool before assembling the salad: This will help prevent the salad from becoming watery.
Use fresh, flavorful ingredients: The fresher the ingredients, the better the salad will taste.
Don't be afraid to experiment: There are many different ways to make quinoa salad. Feel free to add or remove ingredients to suit your own taste.

Conclusion:

Quinoa salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or even breakfast. With its protein-packed quinoa, fresh vegetables, and flavorful dressing, this salad is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give quinoa salad a try. You won't be disappointed!