Rainbow Quinoa Salad With Shrimp

4 Servings
35 min

Taste the rainbow 🌈

Meal prep is our game and this one is PACKED with flavours (and colours!) This Rainbow Quinoa Salad with Shrimp has everything you are looking for in a meal prep bowl and is an absolute winner for a Sunday in the spring!

Major Vietnamese inspo here. It's a balanced meal with lots of umami flavour. Think tangy peanut butter with lime, and then that super subtle white miso just coat everything to perfection. There's also something about napa cabbage that holds onto the dressing so much better that a plain lettuce.

Top it up with some cilantro, let it sit so the flavours meld, and toss in your protein to complete it. You will be shocked at how simple this one is!


Rainbow Quinoa Salad With Shrimp
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1 lb of shrimp, thawed, peeled and deveined
  • 1 tbsp avocado oil
  • 1 cup of quinoa
  • 1/4 small nappa cabbage, thinly sliced
  • 1 large carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 1 cup cooked edamame (from frozen)
  • 1/4 red onion, thinly sliced
  • 2-3 tbsp fresh cilantro for topping, chopped
  • 1.5 tbsp white miso paste
  • 1 tbsp peanut butter
  • 1 tbsp rice wine vinegar
  • 1 tbsp lime juice
  • 1 tbsp canola oil
  • 2 tsp light soy sauce
  • 1 clove of garlic, crushed
  • 1" piece of ginger, grated
  • 1-2 tsp water to loosen as needed

Cook your quinoa. Add 1.5 cups of water (not 2 cups like the packages say) to a sauce pot and the 1 cup of quinoa. Bring to a boil the cover and reduce to low for 15 mins.
Next, make the dressing. Mix everything up and add water until you like the consistency.
Heat up a cast iron or large skillet to medium high heat and add the oil. In 1 layer, add your shrimp, cooking 1.5-2 mins per side until just cooked. Do two batches as needed to not overcrowd the pan.
Mix it all up and enjoy!