fbpx Print

Shrimp Quinoa Salad

Print Recipe

Shrimp Quinoa Salad is a 20-minute meal that’s delicious, nutritionally balanced, and easy to make. With some strategic planning, this meal can be made in 20 minutes, start to finish!

Gluten Free, Nut Free, Dairy Free option

Ingredients

Scale
  • 1/2 cup dry quinoa
  • 1 English cucumber, finely chopped
  • 1 cup grape tomatoes, halved
  • 1 bell pepper, finely chopped
  • 2 roasted red peppers, chopped
  • 1/2 cup kalamata olives, halved
  • 1/4 cup chiffonade basil
  • 1 tablespoon olive oil
  • 1 teaspoon chopped garlic
  • 1 pound shrimp
  • 1 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 1 head romaine lettuce, finely shredded
  • Optional: feta cheese

For the dressing:

Instructions

  1. Add dry quinoa to a small saucepan with 1 cup water. Bring to a boil, then reduce to a simmer, cover and let quinoa cook for 8 minutes. Fluff with a fork, and set aside.
  2. While the quinoa cooks, chop all vegetables (cucumber, tomatoes, bell pepper, roasted peppers, olives, basil) and add to a large bowl. Set aside.
  3. Heat oil in a large skillet over medium heat with garlic. Once the pan is hot, add the shrimp. Season with dried oregano and black pepper. Cook for 2 minutes on each side, until shrimp become opaque.
  4. To make the dressing: add the dressing ingredients (red wine vinegar, olive oil, oregano, salt and pepper) to a jar. Shake to combine.
  5. When the quinoa and shrimp are done cooking, add to the bowl with the vegetables. Add the shredded romaine and the dressing. Toss to combine. Add feta, if desired.

Notes

Store in an air-tight container for up to 3 days.

Find it online: https://chelseyamernutrition.com/shrimp-quinoa-salad/