Best 4 Quinoa Salad With Lime Ginger Dressing Shrimp Recipes

Quinoa salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is made with quinoa, a healthy and gluten-free grain, and a variety of fresh vegetables, herbs, and spices. The lime-ginger dressing adds a zesty and tangy flavor to the salad, while the shrimp adds a protein boost. This recipe also includes instructions for making a vegan version of the salad, without the shrimp. In addition to the quinoa salad recipe, the article also includes recipes for the lime-ginger dressing, the vegan version of the salad, and a spicy version of the salad. The spicy version of the salad includes a serrano pepper and a pinch of cayenne pepper for a bit of heat. All of the recipes are easy to follow and can be made in under 30 minutes.

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

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

QUINOA SALAD

Quinoa Salad image

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

Steps:

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP image

Yield 4 servings

Number Of Ingredients 16

Ingredients

For the dressing:
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
For the salad:
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:

1. 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. 2. 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.

Tips:

Choose the right quinoa: There are many different types of quinoa available, but not all of them are created equal. For this salad, it is best to use a white or red quinoa, as they have a lighter texture and cook more quickly than other varieties.

Rinse the quinoa thoroughly: Quinoa is naturally coated with a bitter-tasting compound called saponin. To remove this coating, be sure to rinse the quinoa thoroughly with cold water before cooking.

Cook the quinoa according to the package directions: The cooking time for quinoa will vary depending on the type of quinoa you are using. Be sure to follow the package directions carefully to ensure that the quinoa is cooked properly.

Let the quinoa cool before adding the other ingredients: Once the quinoa is cooked, let it cool slightly before adding the other ingredients. This will help to prevent the salad from becoming watery.

Use fresh, high-quality ingredients: The fresher the ingredients you use, the better your salad will taste. Be sure to use ripe tomatoes, cucumbers, and herbs.

Don't overdress the salad: A little bit of dressing goes a long way. Be sure to add the dressing sparingly, and taste the salad as you go to make sure that it is not too oily.

Conclusion:

This quinoa salad with lime-ginger dressing and shrimp is a delicious and refreshing dish that is perfect for a summer lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table.