Roasted Shrimp and Quinoa Salad with Ginger-Hemp Dressing
A vibrant protein-packed salad combining perfectly roasted shrimp with fluffy red quinoa, crisp vegetables, and a bright ginger-hemp seed dressing. Sweet golden raisins and crunchy roasted peanuts add textural contrast while green peas provide pops of color. The tangy lemon-ginger dressing with hemp seeds creates a nutritious coating that ties all the fresh ingredients together. Perfect for meal prep, summer entertaining, or as a satisfying light dinner that delivers both flavor and substance.
Ingredients
- 1 lbs Shrimp
- 1 Cup Quinoa, red or rainbow quinoa, rinsed under running water
- 1 tbsp Olive Oil, for roasting shrimp
- 1 tsp Cumin Powder, roasted ground cumin
- 1 Cup Green Peas, frozen peas
- ½ Cup Green Onion, 3-4, sliced scallions
- ½ Cup Peanuts, roasted and salted peanuts
- ½ Cup Parsley, rough chopped
- 4 Radish, medium size radish, thin diced
- ½ Cup Red Onion, thinly sliced or use shallot for mild onion flavor
- ½ Cup Golden Raisins
- Kosher Salt, per taste
- 1 tsp Black Pepper, freshly ground, adjust per taste
- 1 tsp Kosher Salt, always start with less, then adjust per taste
- 1 tbsp Honey
- 1 tbsp Ginger, 1 inch root of ginger, rough chopped
- 4 tbsp Hemp SeedsSunflower seeds1:1Use raw or toasted
high
- ¼ Cup Olive Oil
- 3 Lemon, 1/2 cup lemon juice
Instructions
- 1
Preheat oven to 400 degrees
- 2
Bring water to rolling boil in deep pot, add salt and quinoa, boil then simmer for 6 minutes
- 3
Cover quinoa and remove from heat, after 5 minutes add frozen peas and combine with fork, set aside to cool
- 4
Slice red onion into thin half-moon slices, slice radish and scallions, place in serving bowl
- 5
Pulse lemon juice, olive oil, hemp seeds, ginger, honey, salt and pepper in food processor
- 6
Pour two-thirds of dressing over onion and radish, set aside for 10 minutes to marinate
- 7
Place shrimp on sheet pan, drizzle with olive oil, sprinkle with salt, cumin and pepper, toss and spread in single layer
- 8
Roast shrimp for 5 to 6 minutes until cooked through
- 9
Add quinoa to marinating onions, add parsley, peanuts and raisins, toss well
- 10
Taste and adjust salt and pepper, add shrimp and combine carefully
- 11
Garnish with hemp seeds and serve
Tips
Marinate the onions and radishes in dressing for at least 10 minutes to mellow their sharp flavors and create a more balanced salad.
Don't overcook the shrimp - 5-6 minutes at 400 degrees is perfect. Overcooked shrimp becomes tough and rubbery.
Let the quinoa cool completely before adding to prevent wilting the fresh herbs and vegetables.
Good to Know
Refrigerate for up to 3 days. Store dressing separately if not serving immediately to maintain texture.
Prepare all components except shrimp up to 1 day ahead. Add warm shrimp just before serving.
Serve at room temperature or slightly chilled. Can be portioned into meal prep containers.
Common Mistakes
Don't overcook quinoa to avoid mushy texture - 6 minutes simmering is sufficient.
Don't skip marinating the onions to avoid overpowering raw onion flavor.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this ahead of time?
Yes, prepare all components except shrimp up to 1 day ahead. Add freshly roasted shrimp just before serving for best texture and food safety.
What if I don't have hemp seeds?
Substitute with sunflower seeds, pumpkin seeds, or chopped almonds. The texture will be similar though the nutty flavor will vary slightly.
How long will leftovers keep?
Store in refrigerator for up to 3 days. The salad is best within 24 hours as the vegetables may soften over time.