Summery Shrimp Quinoa Salad
This light and easy dish has an Asian feel to it with shrimp, ginger and sesame and a bit of added sweetness from canned pineapple
Loading ...April 8th, 2012
Recipe by Jessica Kim
Servings
4Prep Time
20 minutesCook Time
20 minutesIngredients
- ½ cup quinoa (approx. 2 cups cooked)
- 2 cups frozen edamame beans
- ½ cup pineapple cubes (canned or fresh)
- 2 stalks green onions
- 12 shrimps (approx.)
- Salt and pepper to taste
- Sesame seeds, to garnish
- 1 tablespoon minced ginger
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar, packed
- ¼ cup water
- 1 tablespoon pineapple juice
Directions
Whisk dressing ingredients together until combined, and set aside.
Bring 2 cups of water to a boil, and add quinoa. Cover and let cook over medium heat for about 20 minutes. Remove from heat, fluff with a fork, re-cover and let sit for about 10 minutes.
If you use frozen shrimp, run under cold water and leave for about 10 minutes to drain. The shrimp should thaw out pretty quickly, or you can defrost in the fridge for a few hours.
Stir-fry shrimp over medium heat in a skillet until cooked through. If desired, pour some of the dressing over shrimp while cooking to infuse some of the flavour.
Cook edamame beans (steam, boil or microwave). Remove the beans from the pod.
Slice up green onions up to the dark green tops.
Throw the quinoa, shrimp, green onions, pineapple and edamame beans in a large bowl. Add dressing a little at a time as desired. Season to taste and garnish with sesame seeds.
