This unconventional shrimp and quinoa salad with vietnamese flavorings is nutritious and light. This is from the food blog Once Upon a Chef, by Jennifer Segal.

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Name: Vietnamese Shrimp and Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 6 Tblsp Lime juice freshly squeezed; 1 Tbslp Fish sauce; 2 Tblsp Olive Oil; 1.5 Tblsp Sugar; 1/2 teasp Crushed red pepper flakes; 1/2 lb cooked shrimp peeled and deveined; 1 cup Quinoa rinsed (or pre-washed); 1/2 teasp Salt; 1 Red bell pepper Cored and diced; 1 Carrot peeled and diced; 1 Cucumber small, peeled, seed and diced; 2 Scallions finely chopped; 1/4 cup Fresh cilantro chopped fine

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INGREDIENTS

For the Dressing
6 Tblsp Lime juice ; freshly squeezed
1 Tbslp Fish sauce
2 Tblsp Olive Oil
1.5 Tblsp Sugar
1/2 teasp Crushed red pepper flakes
For the Salad
1/2 lb cooked shrimp ; peeled and deveined
1 cup Quinoa ; rinsed (or pre-washed)
1/2 teasp Salt
1 Red bell pepper ; Cored and diced
1 Carrot ; peeled and diced
1 Cucumber ; small, peeled, seed and diced
2 Scallions ; finely chopped
1/4 cup Fresh cilantro ; chopped fine

Servings

INSTRUCTIONS

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, 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.

NOTES

This recipe is so simple, you cannot not make it perfectly. I tried it and was immediately hooked by its simple good flavor and asian inspired dressing.

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Vietnamese Shrimp and Quinoa Salad

For the Dressing
6 Tblsp Lime juice freshly squeezed
1 Tbslp Fish sauce
2 Tblsp Olive Oil
1.5 Tblsp Sugar
1/2 teasp Crushed red pepper flakes
 For the Salad
1/2 lb cooked shrimp peeled and deveined
1 cup Quinoa rinsed (or pre-washed)
1/2 teasp Salt
1 Red bell pepper Cored and diced
1 Carrot peeled and diced
1 Cucumber small, peeled, seed and diced
2 Scallions finely chopped
1/4 cup Fresh cilantro chopped fine

Serve cold.

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Nutrition

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Serving Size: 1 Serving (550g)
Recipe Makes: 2 Servings

Calories: 720
Calories from Fat: 201 (28%)

Amt Per Serving		% DV

	Total Fat 22.3g	30 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 5.9g
Cholesterol 221.1mg		68 %
Sodium 2907.3mg		100 %
Potassium 1423.4mg		37 %
Total Carbohydrate 89.9g		26 %
	Dietary Fiber 11.8g	47 %
	Sugars, other 78g
Protein 42.1g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 720

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