30 minutes OR LESS
Marukan Vietnamese Quinoa Salad with Grilled Shrimp
Make your summer cookout extra special with a flavorful salad complemented by tasty grilled shrimp.
Salad Dressing
1/4 Cup
Warm Water
1/4 Cup
Fish Sauce
2 Tbsp
Fresh Lime Juice
2 Tbsp
Coconut Sugar or Sugar
2 Cloves
Garlic, grated
1
Fresh Serrano Chili, finely minced
Salad
1 Lb.
Large Shrimp, peeled, deveined, tail off
1/4 Cup
Olive Oil, plus more for serving
1/2 tsp
Kosher or Fine Sea Salt
1/2 tsp
Black Pepper
12
Wooden Skewers, soaked in water for 30 minutes
4 Cups
Cooked Quinoa, cooled
2
Bell Peppers, diced
1 Pint
Cherry Tomatoes, cut in half
1
Large Zucchini, diced
1 Cup
Fresh or Frozen Corn Kernals, thawed if frozen
1/2
Seedless Cucumber, diced
1/2
Red Onion, diced
1/2 Cup
Fresh Parsley Leaves
INSTRUCTIONS
Salad Dressing
Combine the vinegar, water, fish sauce, lime juice, and coconut sugar in a jar, close the lid and shake well. Add the garlic and chili and shake again. Refrigerate for up to a week.
Salad
Place shrimp in a mixing bowl with olive oil, salt, and pepper, toss to coat.
Combine quinoa with vegetables and parsley in a mixing bowl. Add enough dressing to moisten and toss.
Skewer the shrimp on the skewers and grill until opaque, 2–3 minutes per side.
Divide quinoa salad among four salad plates or bowls. Drizzle with a little olive oil. Top with shrimp skewers and serve.
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