Serious Salads: Vietnamese Shrimp and Quinoa Salad

Ingredients

• For the dressing:
• 6 tablespoons freshly squeezed lime juice
• 1 tablespoon Asian fish sauce
• 2 tablespoons vegetable oil
• 1-1/2 tablespoons sugar
• 1/4 teaspoon crushed red pepper flakes, plus more if desired
•  
• For the salad:
• 1/2 pound cooked shrimp, peeled and de-veined
• 1 cup quinoa, rinsed (or pre-washed)
• 1/2 teaspoon salt
• 1 red bell pepper, cored and cut into thin bite-sized strips
• 1 carrot, peeled and shredded
• 1 small cucumber, peeled, seeded and finely diced
• 2 scallions, finely chopped
• 1/4 cup chopped fresh cilantro

Procedures

1. 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.
   
   
2. 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.
   
   
3. 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

Amount Per Serving

Calories 720

Calories from Fat 250

% Daily Value *

Total Fat 27g	42%
Saturated Fat 3g	15%
Trans Fat 0g
Cholesterol 220mg	73%
Sodium 1570mg	65%
Potassium 1310mg	37%
Total Carbohydrate 82g	27%
Dietary Fiber 10g	40%
Sugars 18g

Protein 39g

Vitamin A	200%
Vitamin C	160%
Calcium	15%
Iron	45%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.