I've actually made this Quinoa Salad With Lime Ginger Dressing and Shrimp twice now, an honor few recipes experience. It is a very delicate, Asian-inspired salad that makes me feel very healthy and satisfied when I eat it. Quinoa's crunch plays well against the firm yet soft texture of the shrimp while the cucumber refreshes your palate.
The first time I prepared the recipe exactly as instructed but found the dressing too slick on my lips, a very professional taste test, so I (approximately) halved the canola oil this time. This adjustment left the salad dressed enough for my taste and removed the unpleasant post-consumption texture. Cutting canola oil didn't have a noticeable effect on the flavor. Thank God because otherwise I'd probably be telling you how sick this dish made me, instead of suggesting that you make it next time you want a light, quick meal that is easy to assemble after work.
Just keep in mind it is very light. I can barely get 3 meals out of it, much less the 4 described in the recipe. In the future I'll plan on it being 2 servings, instead of trying to squeeze out three and ending up starving at the vending machine at work.