Shrimp Quinoa Salad
Cold, crisp, and quietly complex, this salad balances marinated quinoa, shrimp, and black beans with fresh cucumber, romaine, and sweet cherry tomatoes. A creamy, tangy cucumber-tofu dressing cools things down, while the fried quinoa topper adds a savory crunch that won’t quit.
Nutritional facts
Protein
32g
Carbs
44g
Calories
540kcal
Fat
26g
Ingredients
Shrimp, Edamame, Tri-color Quinoa, Cherry Tomato, Cucumber, Canned Black Beans, Vegan Feta, Vegan Mayonnaise, Silken Firm Tofu, Iceberg Lettuce, White Vinegar, Light Soy Sauce, Cucumber, Mint, Yellow Mustard, Rice Wine, Yuzu Juice, Garlic, Seasoned Rice Wine Vinegar, Black Pepper, Kosher Salt, Cumin, Monosodium Glutamate, Shiitake Mushroom, Kombu
Contains shellfish, coconut, cereals containing gluten, wheat, soybeans, mustard.
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About Sergio 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.
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