Quinoa Salad with Lime Ginger Dressing and Shrimp

5.0(278)

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.

by Martha Rose Shulman

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Servings

Serves 4

Total time

10 min

Calories / serving

336 kcal

Ingredients (14)

serves

2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegarvinegar
1 teaspoon minced fresh ginger (more to taste)ginger
1 small garlic clove, mincedgarlic
Salt to tastesalt
Pinch of cayennecayenne
2 teaspoons Asian sesame oil or walnut oiloil
1/4 cup canola oilcanola-oil
2 tablespoons buttermilkbuttermilk
3 cups cooked quinoa (3/4 cup uncooked)quinoa
4 scallions, white and light green parts, sliced thinscallion
1 small cucumber, halved, seeded and thinly sliced on the diagonalcucumber
1/4 cup chopped cilantrocilantro
12 to 16 cooked medium shrimp, peeledshrimp

Instructions (2 steps)

01In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
02In 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.

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Rich recipe — supports nutrition-aware planning.