Recipe: Toasted Quinoa Lemongrass Shrimp Salad

Jul 1, 2011 by     No Comments    Posted under: Recipes, Salad Recipes
Toasted Quinoa Lemongrass Shrimp Salad

Toasted Quinoa Lemongrass Shrimp Salad

This heart healthy salad is oh so tasty.  Toasting the quinoa gives it a more robust flavor that pairs perfectly with the Asian inspired flavors of this salad.  It feels light as you eat it, but it fills you up quickly.  Perfect for a hot summer’s day.

Toasted Quinoa Lemongrass Shrimp Salad Recipe

  • 1 cup quinoa
  • 1/2 lime, juiced
  • 2 cups water
  • 1 red bell pepper, julienned and then halved
  • 1 tablespoon finely diced jalapeno, seeds removed
  • 5 scallions, white and green parts separated and chopped.
  • 1/2 inch cube ginger, finely chopped
  • 1 tablespoon lemon grass paste, or 1 stalk lemongrass finely chopped
  • 4-5 cloves garlic, coarsely chopped
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon black vinegar
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 3 drops sesame oil
  • large handful leaf lettuce, torn into bite sized pieces
  • large handful of sugar snap peas
  • 1 cup chopped cilantro
  • Honey Soy Vinaigrette (recipe follows)

Toasted Quinoa Lemongrass Shrimp Salad Recipe Directions

Place the quinoa in a sauce pot over high heat.  Toast for 3-5 minutes, stirring regularly until quinoa is toasted and has turned light tan in color.  It will start popping and crackling very aggressively when about done.

Toasted Quinoa

Toasted Quinoa

Remove the toasted quinoa from the pan and set aside.  Add 2 cups of water to the pan, along with the lime juice.  Bring to a boil and add the quinoa.  Return to a boil, cover, reduce heat to low, and cook quinoa for 20 minutes or until all liquid is absorbed.  Fluff with a fork, and set aside.

Fluff Quinoa with Fork

Fluff Quinoa with Fork

While quinoa is cooking, prep all your vegetable and aromatic ingredients.

Prepped Ingredients for Stir Fry Salad

Prepped Ingredients for Stir Fry Salad

Heat wok over very high heat, then add vegetable oil.  Once the oil smokes, add the garlic, scallions (white parts only), half the bell pepper, jalapeno, ginger, and garlic.  Stir fry together for 2 minutes.

Stir Fry Aromatics and Peppers in Wok

Stir Fry Aromatics and Peppers in Wok

Add the lemongrass and shrimp.  Cook the shrimp for about a minute, stirring constantly.

Add Shrimp to Aromatics and Peppers in Wok

Add Shrimp to Aromatics and Peppers in Wok

Mix the soy sauce, vinegar, water, sugar, and sesame oil together in a cup until sugar is dissolved, then add to the shrimp.  Cook until sauce has reduced by half and shrimp is cooked.

Place quinoa on a serving dish, then top with cooked shrimp and sauce.  Add peas, lettuce, cilantro, and scallion greens.  Pour Honey Soy Vinaigrette over everything and toss with a spoon.  Serve warm or room temperature.

Serves 2-3

Honey Soy Vinaigrette Recipe

Whisk the following ingredients together until incorporated.

  • 1/4 cup rice vinegar
  • 1/2 cup vegetable oil
  • 2 teaspoons honey
  • 2 teaspoons soy sauce
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon Chinese five spice powder

Recipe by Jothan Yeager, The Bald Gourmet.  June 2011

 

The Bald Gourmet focuses on creating recipes which are influenced from world travel and cuisine, and utilize fresh ingredients from a home gourmet garden whenever possible.

 

Recipe: Toasted Quinoa Lemongrass Shrimp Salad
 
This heart healthy salad is oh so tasty.  Toasting the quinoa gives it a more robust flavor that pairs perfectly with the Asian inspired flavors of this salad.  It feels light as you eat it, but it fills you up quickly.  Perfect for a hot summer’s day.
Author:
Recipe type: Salad
Cuisine: Asian
Servings: 2-3

Ingredients
  • 1 cup quinoa
  • ½ lime, juiced
  • 2 cups water
  • 1 red bell pepper, julienned and then halved
  • 1 tablespoon finely diced jalapeno, seeds removed
  • 5 scallions, white and green parts separated and chopped.
  • ½ inch cube ginger, finely chopped
  • 1 tablespoon lemon grass paste, or 1 stalk lemongrass finely chopped
  • 4-5 cloves garlic, coarsely chopped
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon black vinegar
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 3 drops sesame oil
  • large handful leaf lettuce, torn into bite sized pieces
  • large handful of sugar snap peas
  • 1 cup chopped cilantro
  • ¼ cup rice vinegar
  • ½ cup vegetable oil
  • 2 teaspoons honey
  • 2 teaspoons soy sauce
  • ⅛ teaspoon white pepper
  • ¼ teaspoon Chinese five spice powder

Instructions
  1. Place the quinoa in a sauce pot over high heat. Toast for 3-5 minutes, stirring regularly until quinoa is toasted and has turned light tan in color. It will start popping and crackling very aggressively when about done.
  2. Remove the toasted quinoa from the pan and set aside.
  3. Add 2 cups of water to the pan, along with the lime juice. Bring to a boil and add the quinoa.
  4. Return to a boil, cover, reduce heat to low, and cook quinoa for 20 minutes or until all liquid is absorbed. Fluff with a fork, and set aside.
  5. While quinoa is cooking, prep all your vegetable and aromatic ingredients.
  6. Heat wok over very high heat, then add 1 tablespoon vegetable oil. Once the oil smokes, add the garlic, scallions (white parts only), half the bell pepper, jalapeno, ginger, and garlic. Stir fry together for 2 minutes.
  7. Add the lemongrass and shrimp. Cook the shrimp for about a minute, stirring constantly.
  8. Mix 1 tablespoon soy sauce, the black vinegar, water, sugar, and sesame oil together in a cup until sugar is dissolved, then add to the shrimp. Cook until sauce has reduced by half and shrimp is cooked.
  9. Place quinoa on a serving dish, then top with cooked shrimp and sauce.
  10. Add peas, lettuce, cilantro, and scallion greens.
  11. Whisk rice vinegar, ½ cup vegetable oil, honey, 2 teaspoons soy sauce, white pepper, and Chinese five spice powder together until incorporated. Pour over the quinoa salad and toss with a spoon.
  12. Serve warm or room temperature.

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The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.