Quinoa Salad With Lime Ginger Dressing Shrimp Recipes

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

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

Quinoa Salad With Lime Ginger Dressing and Shrimp image

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

Ingredients

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

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

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

Quinoa Salad with Lime Ginger Dressing and Shrimp image

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

Ingredients

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

QUINOA SALAD

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

Quinoa Salad image

Steps:

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

QUINOA AND WILD RICE SALAD WITH GINGER SESAME DRESSING

I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or a side dish.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 18

Quinoa and Wild Rice Salad With Ginger Sesame Dressing image

Steps:

Toss together all of the salad ingredients.
Whisk together the dressing ingredients. Toss with the salad ingredients, and serve - if desired, over a bed of lettuce or radicchio leaves.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

2 cups cooked quinoa
1 cup cooked wild rice
Salt to taste
1 red bell pepper, cut in 2-inch strips
1 cup diced cucumber
1 cup edamame
1/4 cup chopped cilantro
3 tablespoons chopped or thinly sliced spring onions or scallions
2 tablespoons freshly squeezed lime juice
1 tablespoon rice vinegar
2 teaspoons minced fresh ginger (more to taste)
1 small garlic clove, minced
Pinch of cayenne
Salt to taste
1/2 teaspoon soy sauce
2 tablespoons Asian sesame oil
1/3 cup canola oil
Leaf lettuce or radicchio for serving optional

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Quinoa Salad With Lime Ginger Dressing Shrimp Recipes

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

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.

QUINOA SALAD

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.

QUINOA AND WILD RICE SALAD WITH GINGER SESAME DRESSING

I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or a side dish.

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