Toasted Quinoa Salad with Shrimp and Edamame

Toasted Quinoa Salad with Shrimp and EdamameUPDATE: As a follow-up to the Southwestern Quinoa with Black Beans, here’s a nutrient-dense, protein-packed salad to try. It’s fresh in taste, texture and color with a hint of Asian flavor.

What’s In It…

  • 1 lb. raw shrimp, frozen or fresh (41-50 shrimp/pound), shells removed OR 16 oz. firm tofu, cubed
  • 1-1/2 cups uncooked white quinoa
  • 1 + 4 large cloves garlic, minced, divided
  • 1 tsp. ginger, grated
  • 1-1/2 cups frozen edamame, shelled
  • 1 c. scallions, sliced thinly and diagonally (about 1 bunch)
  • 1/2 large red bell pepper, diced small
  • 1/4 cup fresh cilantro, finely chopped
  • 4-1/2 tsp. tamari (or soy sauce), reduced-sodium and gluten-free, divided
  • 1 tsp. Aji-Mirin (sweet cooking rice seasoning) – can be found in the Asian foods of the supermarket with the rice wine vinegars
  • 4 tablespoons plus 2 teaspoons extra virgin olive oil, divided
  • 1/3 cup rice vinegar
  • 1 tsp. toasted sesame oil
  • 3 cups water
  • Salt to taste (optional)

How It’s Made…

1. Toss the following in a medium bowl. Set aside and let marinate.

  • Shrimp OR tofu
  • 2 1/2 tsp. tamari
  • 1 tsp. Aji-Mirin
  • 1 tsp. ginger, grated
  • 1 clove garlic, minced

2. Heat olive oil in a large, high-sided skillet on medium. Add quinoa and stir constantly for 8 minutes to toast.

3. Add 4 remaining minced garlic to quinoa mixture. Stir and cook for 1 minute, then add 3 cups water and bring to a boil.

4. Stir once. Cover and cook over medium heat for 15 minutes to absorb water. (Do not stir.)

5. Remove skillet from heat. Let stand covered for 5 minutes.

6. Stir edamame into skillet.

7. Cover and let stand for 5 more minutes. Make salad dressing.

8. Whisk together dressing ingredients in a large bowl.

  • 3 Tbsp. olive oil
  • 2 tsp. tamari
  • 1/3 c. rice vinegar
  • 1 tsp. toasted sesame oil

9. Add quinoa mixture, scallions, and bell pepper to the dressing and toss to mix flavors.

10. Pre-heat a large skillet over medium-high heat, then add olive oil. Add shrimp OR tofu. Cook shrimp until pink and no longer transparent.

11. Gently stir shrimp or tofu into quinoa mixture.

12. Stir in fresh cilantro and serve!

Makes 6 servings.


Karen Owoc

Karen Owoc is a certified Clinical Exercise Physiologist specializing in cardiopulmonary rehabilitation and lifestyle medicine. Her science-based approach to longevity, nutrition, and muscle health has made her the go-to source for health seekers and medical professionals alike. Karen's best-selling book on functional longevity, "Athletes in Aprons: The Nutrition Playbook to Break 100", and her transformative perspective have mended many minds, hearts, and spirits.

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