Roasted Shrimp and Quinoa Salad with Ginger-Hemp Dressing

This salad recipe comes with two promises - keep-full-longer and abundant-healthy-nutrition. Seriously, there are so many ingredients in this salad which scream - healthy, tasty and filling salad. Roasted lean protein shrimp with hearty and gluten free red quinoa and spicy ginger-hemp seed dressing. I am sure name says it all!

I remember when I first time made this salad for lunch, I not even got up for evening tea! Amazing! 

Yes! amazing for an evening tea-addict like me. At 3:30pm sharp, my mind has auto clock which forces me to head to kitchen for a cup of tea.

The day I made this salad, Vishal had a lunch meeting, so he cancelled plans to eat at home... bad.... for him.. because he not informed me beforehand and then he had to eat this salad for dinner ;) (you guessed it!! he DON'T like eating salads in dinner at-alllll)

I ate a portion, a controlled portion, (okay! almost controlled!!) of salad since it was so addictive and I made a large portion for two of us. I kept going back to re-fill my plate a little more, a little more and then, I had...

Total Time: Prep Time: Cook Time: Idle Time: 10 minutes
Difficulty: Easy
Yields: 6 Servings Serves: 6


    Shrimp and Quinoa Salad

  • 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)
  • 1/2 Cup Green Onion (3-4, sliced scallions)
  • 1/2 Cup Peanuts (roasted and salted peanuts)
  • 1/2 Cup Parsley (rough chopped)
  • 4-5 Radish (medium size radish, thin diced )
  • 1/2 Cup Red Onion (thinly sliced or use shallot for mild onion flavor)
  • 1/2 Cup Golden Raisins
  • Kosher Salt (per taste)
  • Ginger-Hemp Seeds Dressing

  • 1 tsp Black Pepper (freshly ground, adjust per taste)
  • 1-2 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 Seeds
  • 1/4 Cup Olive Oil
  • 3 Lemon (1/2 cup lemon juice)


  • 1. Preheat the oven to 400 degrees.
  • 2. Cook Quinoa - In a deep pot, bring 2 cup water to rolling boil. Add 1/4 tsp salt and quinoa. Bring to boil, then simmer for 6 minutes. Cover and remove from heat. After 5 minutes, add frozen green peas in quinoa and gently combine with fork and set aside to cool down completely.
  • 3. Slice red onion into thin half-moon slices. Also slice radish and scallions. Place in a wide salad/serving bowl. In a food processor, pulse together the lemon juice, 1/4 cup olive oil, 2 tbsp hemp seeds, ginger, 1 tbsp honey, 1/2 teaspoon salt and 1/2 teaspoon of pepper. Pour 2/3 of ginger-hemp dressing over onion, radish and set aside for 10 minutes or longer. This marinates onion and radish and make'em taste mild.
  • 4. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt, cumin powder and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!
  • 5. Add qunioa to marinating onions, then add parsley, peanuts, raisins. Toss well. Taste and adjust salt. I recommend adding all remaining black pepper, but salt you can use per taste. Add the shrimp and combine carefully. Garnish with hemp seeds and serve!
    Additional Notes:
    If refrigerated, taste again for seasonings and bring back to room temperature, add remaining dressing just before serving.

Savita's Notes:

Always remember, quantity of salt vary as per taste and quality of salt used. I find some salts more salty than others. So start with less salt in dressing, then adjust per taste

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