Serious Salads: Vietnamese Shrimp and Quinoa Salad Recipe

Updated August 30, 2018

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This unconventional shrimp and quinoa salad with Vietnamese flavorings is nutritious and light. Also, wonderfully satisfying.

You can also make it without the shrimp; simply cut back on the dressing a bit.

Recipe Details

Active 30 mins

Total 45 mins

Serves 2 servings

Ingredients

For the Dressing:

For the Salad:

Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and quinoa is cooked. Transfer to a serving bowl and let cool.
In the meantime, make the dressing by combining the lime juice, Asian fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved. Add shrimp to the dressing and let marinate until ready to assemble the salad.
Once quinoa is cool, add red bell pepper, carrot, cucumber and scallions to the bowl. Right before serving, add the dressing, shrimp and cilantro and toss well. Taste and adjust seasoning with more salt, sugar or crushed red pepper flakes if necessary. Serve cold.

Nutrition Facts
Servings: 2
Amount per serving
Calories	454
% Daily Value*
Total Fat 18g	23%
Saturated Fat 2g	9%
Cholesterol 239mg	80%
Sodium 2343mg	102%
Total Carbohydrate 43g	16%
Dietary Fiber 6g	20%
Total Sugars 14g
Protein 32g
Vitamin C 140mg	698%
Calcium 171mg	13%
Iron 3mg	16%
Potassium 799mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.