Vietnamese Shrimp and Quinoa Salad

Preparation: 30 Minutes

Cooking: 20 Minutes

Meal Type: Lunch

Fish Type: Shrimps


This unconventional shrimp and quinoa salad with Vietnamese flavorings is nutritious and light. Also, wonderfully satisfying.

Adjust Your Servings


  • 160 g Siblou CPD shrimps
  • 1/5 cup quinoa, rinsed (or pre-washed)
  • 1/2 teaspoon salt
  • 1 red bell pepper, cored and cut into thin bite-sized strips
  • 1 small cucumber, peeled and diced
  • 2 scallion, finely chopped
  • 1/2 cup of fresh coriender
  • 4 tablespoon freshly squeezed lime juice
  • 2 tablespoon vegetable oil
  • 1 tablespoon sugar
  • 1 teaspoon crushed red pepper flakes
    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.