Quinoa Salad with Lime Ginger Dressing and Shrimp

By Martha Rose Shulman

Quinoa Salad with Lime Ginger Dressing and Shrimp
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(280)
Comments
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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.

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Ingredients

Yield:Serves 4

    For the Dressing

    • 2tablespoons freshly squeezed lime juice
    • 1tablespoon seasoned rice wine vinegar
    • 1teaspoon minced fresh ginger (more to taste)
    • 1small garlic clove, minced
    • Salt to taste
    • Pinch of cayenne
    • 2teaspoons Asian sesame oil or walnut oil
    • ¼cup canola oil
    • 2tablespoons buttermilk

    For the Salad

    • 3cups cooked quinoa (¾ cup uncooked)
    • 4scallions, white and light green parts, sliced thin
    • 1small cucumber, halved, seeded and thinly sliced on the diagonal
    • ¼cup chopped cilantro
    • 12 to 16cooked medium shrimp, peeled
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

336 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 9 grams protein; 571 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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.

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Ratings

5 out of 5
280 user ratings
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Comments

Debbie

Can I substitute yogurt for buttermilk?

Caryn Overbey

Very good, but we would increase the flavor level. Use lime zest, more garlic and cayenne. Also, consider stir-frying they shrimp in sesame oil, soy, hot sauce. Might be good with Madame Wong's port. Also consider quick pickling the cucumber.

Sonya Kohut

I substituted mayo for the buttermilk, and it was quite tasty!

DNcgo

Always appreciate a bit of heat in salads such as this. I eliminated the cayenne and added a heaping teaspoon of chili crisp really gave an overall flavor boost. Added a little more at the table!

Bobby Nash

Super fresh and a big hit. "Elegant." I cut the cooked shrimp into bite sized pieces, which was well received. Added small celery stick chopped for extra crunch. Next time, a little bit of green chili chopped finely.

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