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.
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.
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.