Quinoa and Shrimp Salad with Sesame-Ginger Dressing

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Do I have a delicious treat for you this bright and beautiful Atlanta morning!  As many of you know, I am three days into the Barre3 Spring Challenge.  We’ve been transitioned to the whole/clean eating for some time now, but this challenge has offered some fabulous new recipes for us to test out.  The extra bonus was getting to spend the evening with our dear friends, Steve and Bella.  Nothing like eating healthy and yummy food AND getting to spend time with good friends!  Bonus!  This recipe is a perfect blend of lots of powerhouse proteins, crisp vegetables and healthy fats.  I’ve given up alcohol for this challenge but this would be perfectly paired with your favorite crisp white or fruit forward red.  For my vegetarian friends, you could easily substitute the shrimp with chick peas and extra edamame.  Enjoy y’all!



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Quinoa and Shrimp Salad with Sesame-Ginger Dressing

(Serves 4 – recipe courtesy of barre3)


1 cup uncooked quinoa
1 Tbsp. sesame oil, for cooking
4 scallions, white and light-green parts, sliced thin
1/2 lb. shrimp, peeled and deveined
1 cup sugar-snap peas, chopped
2 Tbsp. low-sodium tamari sauce
2 Tbsp. water
1 Tbsp. sesame oil
1 Tbsp. rice-wine vinegar
1/4 tsp. fresh ginger, grated
1 clove of garlic, minced
1/8 tsp. red-pepper flakes
1 cup red cabbage, shredded
1 cup carrots, shredded
1 cup shelled and cooked edamame
1/4 cup cilantro, diced


  1. Combine 1 cup quinoa with 2 cups of water. Bring to a boil. Reduce heat to low, cover, and cook until quinoa has absorbed all the liquid and can easily be fluffed with a fork, about 15 minutes.
  2. Heat 1 Tbsp. sesame oil in a medium-size skillet over medium heat. Add the scallions and sauté for about 2 to 3 minutes. Add the shrimp and sugar-snap peas. Cook until peas turn bright green and shrimp turns pink and is cooked through, about 2 to 3 minutes. Remove from heat and set aside.
  3. Prepare the dressing by combining tamari sauce, water, 1 Tbsp. sesame oil, rice-wine vinegar, ginger, garlic, and red-pepper flakes and whisking until smooth.
  4. In a large bowl combine the cooked quinoa with the sautéed veggies. Stir in the raw veggies and drizzle with sauce. Serve warm.




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