Juicy shrimp take center stage in this vibrant salad, surrounded by crisp spinach, sweet corn, edamame, cherry tomatoes, and cool cucumber. A sprinkle of fried quinoa adds a satisfying crunch, while a sesame-forward kaisen dressing brings sweet-savory depth.
I found the vinaigrette (different from what is pictured) to be a better choice as it adds a tangy flavor to this salad, and as for the toasted quinoa—lots of texture and crunch!
Michelle · 12/11/25
Crispy quinoa combo with dressing excellent
Kathryn · 12/10/25
Lesley · 12/10/25
Delicious meal
Lidia · 12/08/25
Jennifer · 12/08/25
Bethany · 12/07/25
This salad was delicious and actually had enough mix-ins to make it filling. I really loved the sauce; it made the meal.
Molly · 12/06/25
Khemma · 12/06/25
Sambath · 12/06/25
Dmitrii · 12/05/25
Maria · 12/05/25
Wow, what a tasty meal. Packed full of crunch with the Fried Quinoa. Made it taste like I was cheating with bacon crumbs. Well done Chef Tominaga🏆
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
