Asian Quinoa Salad with Shrimps

asian quinoa salad with shrimps

Summer equals Bluesfest in Ottawa. This annual, outdoor music festival is the largest blues festival in Canada. I was excited to find out that Styx was on the line up this year. The same night Foreigner performed. I have seen Styx live when I was younger and can tell you that they are still pretty good. They can still rock The Grand Illusion and Sweet Madame Blue. The members of the Foreigner band are so energetic and gave a great performance also. It was a night to remember. And I can't forget about Lady Gaga. She was at Bluesfest last Friday and we were over 27,000 to watch her. 

Last week, before going to watch a show, I tried two different quinoa recipes. One was a hit and I am sharing the recipe with you. I am using red quinoa but you can use any kind of quinoa. To enhance the flavor of the quinoa I cooked it in chicken broth and added a Star Anise. If you have never cooked quinoa before you have to make sure that you rinse it very well to remove the outer coating of saponin. It only takes couple minutes to do so. I use a fine mesh strainer to do it. Then you cook the quinoa according to the package directions. Once the quinoa is cooked I let it cool, in the refrigerator, for couple hours before I make my salads. You could cook the quinoa the night before.

If you prefer a vegetarian version of this salad, cook your quinoa in a vegetable broth and omit the shrimps. You can replace the shrimps with tofu. My son was my taster, he had seconds and now wants me to make this salad again. It was a winner in the house.


500 ml chicken broth
250 ml quinoa
1 Star Anise
250 ml cooked shrimps
250 ml edamame, shelled
1 red bell pepper, diced
1 cucumber, diced
6 green onions, sliced

30 ml sesame oil
30 ml vegetable oil
10 ml Rice Vinegar
5 ml Dark Soya Sauce
2 garlic cloves, minced
10 ml fresh ginger, grated
5 ml honey
Salt to taste
Peanuts to decorate the salad

1- Cook the quinoa in the chicken broth with the Star Anise according to the package directions. Cool, in refrigerator for two hours or until ready to serve.
2- Mix ingredients if the dressing together.
3- In a large bowl mix the quinoa, vegetables and shrimps together. Add the dressing and toss well.
4- Serve with green onions and peanuts on top of each salad.

asian quinoa salad with shrimps