Vietnamese-Style Shrimp and Quinoa Salad

1. Cook the Quinoa

To start, cook the quinoa by adding 1 cup of quinoa, 1/2 teaspoon of salt, and 1-2/3 cups of water to a medium saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes until the water is absorbed and the quinoa looks fluffy. Once done, set it aside to cool.

2. Prepare the Dressing

While the quinoa is cooking, prepare the dressing. In a medium bowl, combine 6 tablespoons of freshly squeezed lime juice, 1 tablespoon of fish sauce, 2 tablespoons of vegetable oil, 1.5 tablespoons of sugar, and 0.25 teaspoon of crushed red pepper flakes. Whisk the mixture until the sugar dissolves completely.

3. Marinate the Shrimp

Next, add the 0.5 pound of cooked and peeled shrimp to the dressing and let it marinate while you prepare the rest of the salad.

4. Prepare the Vegetables

Prepare the vegetables by cutting the red bell pepper into thin bite-sized strips, shredding the carrot, and finely dicing the peeled and seeded cucumber. Also, finely chop the scallions.

5. Combine Ingredients

Once the quinoa has cooled, combine it with the prepared vegetables in a large bowl. Toss in the marinated shrimp along with the dressing. Add 0.25 cup of chopped fresh cilantro. Mix everything thoroughly to ensure all the ingredients are evenly distributed and well-coated with the dressing.

6. Adjust Seasoning and Serve

Before serving, taste the salad and adjust the seasoning if needed. You can add more salt, sugar, or crushed red pepper flakes to suit your preference. Serve the salad cold.