Quinoa Salad With Lime Ginger Dressing And Shrimp Recipes

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QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP



Quinoa Salad with Lime Ginger Dressing and Shrimp image

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.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

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
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:

  • 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 : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 596 milligrams, Sugar 3 grams, TransFat 0 grams

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

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

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

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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