Vietnamese Quinoa Salad with Grilled Shrimp
Updated May 08, 2025, Published Jul 08, 2023
This post contains affiliate links. Please see our disclosure policy.
Looking for a refreshing summer salad? Then look no further because this Vietnamese Quinoa Salad with Grilled Shrimp is refreshing and full of protein. This salad is perfect for lunch, and it is super easy to make.
The salad dressing is the real star of the show in this recipe, and it complements the grilled shrimp very nicely. To make the dressing you combine Marukan Lite Seasoned Rice Vinegar, water, fish sauce, lime juice, and coconut sugar in a jar and shake well. Then you add the garlic and chili and shake again. You can keep this dressing in the refrigerator for a week and use it for other salads. To make the salad you season the shrimp and grill them for 2 minutes on each side. Then you combine the quinoa and vegetables in a mixing bowl and add some dressing and toss. Then you divide the salad into four bowls and add the shrimp and some olive oil.
Give this salad a try this summer.
Get more gluten-free salads here.
Salad Dressing
Ingredients
- ¼ cup Marukan Lite Seasoned Rice Vinegar
- ¼ cup warm water
- ¼ cup fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons coconut sugar or sugar
- 2 cloves garlic, , grated
- 1 fresh serrano chili, , finely minced
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Salad
Ingredients
- 1- pound large shrimp, , peeled, deveined, tail off
- ¼ cup olive oil, , plus more for serving
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 12 wooden skewers, , soaked in water for 30 minutes
- 4 cups cooked quinoa, , cooled
- 2 bell peppers, , diced
- ½ seedless cucumber, , diced
- 1 pint cherry tomatoes, , cut in half
- 1 large zucchini, , diced
- ½ red onion, , diced
- 1 cup fresh or frozen corn kernels, , thawed if frozen
- ½ cup fresh parsley leaves
Instructions
- Place shrimp in a mixing with olive oil, salt, and pepper, toss to coat.
- Skewer the shrimp on the skewers and grill until opaque, 2–3 minutes per side.
- Combine quinoa with vegetables and parsley in a mixing bowl. Add enough dressing to moisten and toss.
- Divide quinoa salad among four salad plates or bowl. Drizzle with a little olive oil. Top with shrimp skewers and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
