Thai Shrimp Quinoa Salad Recipe

Name: Thai Shrimp Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa (rinsed); 1 3/4 cup chicken stock; 2 T olive oil; 1 bunch green onions thinly sliced; 2 T minced fresh ginger; 6 oz shitake mushrooms sliced; 2 t chili garlic sauce; 1 8 oz can sliced water chestnuts; 8 oz frozen shelled soy beans (edamame) defrosted.; 1/2 lb cleaned shrimp; 1/3 c cashews; 2 T chopped fresh cilantro.

Servings: persons

1 cup quinoa (rinsed)
1 3/4 cup chicken stock
2 T olive oil
1 bunch green onions thinly sliced
2 T minced fresh ginger
6 oz shitake mushrooms sliced
2 t chili garlic sauce
1 8 oz can sliced water chestnuts
8 oz frozen shelled soy beans (edamame) defrosted.
1/2 lb cleaned shrimp
1/3 c cashews
2 T chopped fresh cilantro.

1
1. Bring the quinoa and chicken stock to a boil. Cover and simmer for about 12 mins or until all the stock is absorbed. Remove from heat and let stand for about 10 mins.
2
2. Heat the olive oil in a skillet.
3
3. Add the onions and ginger and saute for about 1 min or until the ginger is fragrant.
4
4. Add the shitake mushrooms and cook for another couple of mins.
5
5. Add the shrimp and chili sauce and cook until the shrimp is pink on both sides.
6
6. Add the water chestnuts and soy beans. Cook until the soy beans are just warmed through.
7
7. Add the quinoa to the pan with the other ingredients and mix until well blended.
8
8. Season with salt & pepper.
9
9. Add the cashews and sprinkle with chopped cilantro.
10
Serve at room temperature or warm.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup quinoa (rinsed), 1 3/4 cup chicken stock, 2 T olive oil, 1 bunch green onions thinly sliced, and more.

Yes, Thai Shrimp Quinoa Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Shrimp Quinoa Salad

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