Shrimp Quinoa Salad

Shrimp and Quinoa Bowl is a deliciously zesty dish packed with colorful vegetables and topped with feta cheese. It's also easy to customize with your favorite veggies and seasonings, so you can make it your own. Serve it with fresh, crusty bread or a side of roasted veggies like asparagus or broccoli.

Course Lunch

Cuisine American

Keyword quinoa salad, quinoa salad recipe, shrimp quinoa salad

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 276kcal

Author Olivia Ribas

Ingredients

For the Quinoa Salad

2 cups raw shrimp no tail
1 cup dried quinoa rinsed
½ cup red onions chopped
1 cup red pepper chopped
1 cup cucumber chopped
½ cup olives any kind you prefer
1/3 cup feta cheese
Fresh parsley for garnish

For The Dressing

2 tablespoons lemon juice
¼ cup extra virgin olive oil
Salt and pepper to taste

For the Shrimp

1 tbsp olive oil
1/2 lb raw shrimp peeled and deveined tail-on
Salt and ground black pepper

US Customary - Metric

Instructions

In a medium saucepan, bring 2 cups water to a boil over high heat. Once boiling, reduce the heat to low and add rinsed quinoa. Cover the sauce pan with a lid and let it cook for 10-15 minutes. Remove from the heat, uncover, fluff with a fork, and set aside to cool for at least 5 minutes.
While the quinoa is cooking, grab a mason jar or small bowl. Pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Set aside.
Using paper towels, pat dry shrimp and add in a plate or bowl.Season with salt and black pepper. Stir well.
In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.
In a large bowl, add cooked quinoa, red onions, red bell pepper, cucumber, cooked shrimp. Stir really well.
Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine. Garnish with feta cheese, olives and parsley before serving.

For Meal-Prep/Storage

Place an even amount of quinoa salad and sautéed shrimp into 4glass containers. Cover with a lid, and place in the fridge for up 4 days. You can also store your salad in one, large container if desired.

Video

Notes

Thoroughly thaw the shrimp and remove any excess water by patting them dry with paper towels before cooking them.
The quinoa is done when it's cooked through but still slightly firm. Don't overcook it or it will become mushy.
Cut the vegetables into small pieces all of similar size so they're easy to eat and you don't get any big bites of them.
Whisk together the dressing at the beginning of the cooking process so the flavors have time to sit and mellow and won't be quite so sharp.

Nutrition