Best Asian Prawn Quinoa Salad Recipes

ASIAN QUINOA SALAD

Asian Quinoa Salad image

An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.

Provided by jodster52

Categories Salad Grains Quinoa Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

Ingredients

2 cups vegetable broth
1 cup quinoa
1 ½ cups thinly sliced purple cabbage
1 cup chopped carrots
1 cup frozen shelled edamame (green soybeans)
4 green onions, thinly sliced
1 ½ tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons sriracha sauce
2 teaspoons soy sauce
1 teaspoon minced fresh ginger
1 ½ teaspoons white sugar
½ teaspoon Asian-style mustard

Steps:

Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
Mix cabbage, carrots, edamame, and green onions together in a large bowl.
Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 39.1 g, Fat 6.4 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 584.9 mg, Sugar 7.2 g

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

Quinoa Salad with Lime Ginger Dressing and Shrimp image

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

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

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

SHRIMP SKEWERS WITH ASIAN QUINOA

Shrimp Skewers with Asian Quinoa image

Quinoa is a more complete protein than most other grains. We think you'll be hearing more requests for this flavorful Asian-inspired dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/4 cup rice vinegar
3 tablespoons apricot preserves
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 cup water
2/3 cup quinoa, rinsed
1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped
1-1/4 pounds uncooked jumbo shrimp, peeled and deveined

Steps:

In a small bowl, combine the first eight ingredients. In a small saucepan, combine the water, quinoa and 1/3 cup vinegar mixture. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Stir in vegetables. Cover and let stand for 10 minutes., Meanwhile, on four metal or soaked wooden skewers, thread shrimp. If grilling the shrimp, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, basting frequently with remaining vinegar mixture and turning once. Serve with quinoa.

Nutrition Facts : Calories 348 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 365mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

ASIAN PRAWN & PINEAPPLE SALAD

Asian prawn & pineapple salad image

This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 12

Ingredients

1 small pineapple or 350g pineapple chunks
140g beansprout
250g cooked king prawn
½ cucumber , peeled, deseeded and sliced on the angle
200g cherry tomatoes , halved
handful mint leaves, very roughly chopped
50g unsalted cashew , toasted if you like
½ red chilli , deseeded and sliced
1 garlic clove
1 tsp golden caster sugar
juice 2 limes
1½ tsp fish sauce

Steps:

Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.
Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.

Nutrition Facts : Calories 202 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium