Vietnamese Shrimp and Quinoa Salad
- 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
- 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
- This recipe is gluten-free
- Produce
- Carrot (1)
- Cilantro, fresh (1/4 cup)
- Cucumber, small (1)
- Red bell pepper (1)
- Scallions (2)
- Seafood
- Shrimp, cooked (1/2 pound)
- Condiments
- Fish sauce, Asian (1 tablespoon)
- Cooking & Baking
- Red pepper flakes (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Sugar (1 1/2 tablespoons)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- Quinoa (1 cup)
- Drinks
- Lime juice, freshly squeezed (6 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 4, 2012 (1 year ago).
261 people saved this recipe.
