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Serious Salads: Vietnamese Shrimp and Quinoa Salad

Jennifer Segal
  • minutes
  • Serves 2

INGREDIENTS

1/2 lb

Shrimp, cooked

1

Carrot

1/4 cup

Cilantro, fresh

1

Cucumber, small

1

Red bell pepper

2

Scallions

1 tbsp

Fish sauce, Asian

6 tbsp

Lime juice, freshly squeezed

1 cup

Quinoa

1/4 tsp

Red pepper flakes

1/2 tsp

Salt

1 1/2 tbsp

Sugar

2 tbsp

Vegetable oil

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