Ingredients For Vietnamese Shrimp And Quinoa Salad Recipe
For the dressing
6 tablespoon Freshly squeezed lime juice
1 tablespoon Asian Fish Sauce
2 tablespoon Vegetable oil
1 tablespoon Sugar
0.25 teaspoon Crushed red pepper flakes, plus more if desired
For the salad
0.5 pound Cooked shrimp, peeled and de veined
1 cup Quinoa, Rinsed
0.5 teaspoon Salt
1 Red bell pepper, cored and cut into thin bite sized strips
1 Carrot, peeled and shredded
1 Small cucumber, peeled, seeded and finely diced
2 Scallions, Finely Chopped
Nutrition value
802
calories per serving
35 g Fat40 g Protein78 g Carbs21 g FiberOther
Current Totals
35 g Fat
40 g Protein
78 g Carbs
21 g Fiber
MacroNutrients
Carbs
78 g
Protein
40 g
Fiber
21 g
Fats
Fat
35 g
Vitamins & Minerals
Calcium
350 mg
Iron
11 mg
Vitamin A
2086 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
272 mcg
Vitamin B12
2 mcg
Vitamin C
123 mg
Vitamin E
6 mg
Copper
1 mcg
Magnesium
210 mg
Manganese
2 mg
Phosphorus
526 mg
Selenium
56 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
