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quinoa shrimp salad

I enjoyed the last quinoa dish (Quinoa Burrito Bowls) so much, that I just had to try another one. This one is somewhat similar to the last, but it definitely has a different kick. Nothin’ like healthy food that actually tastes good!


5 from 1 reviews
quinoa shrimp salad
Cook time
Total time
Quinoa Shrimp Salad
  • 1 cup quinoa
  • 2 cubes chicken bouillon
  • 1 bag frozen baby shrimp (12 oz.)
  • ½ cup butter, melted
  • Juice of 1 lemon
  • Salt & pepper
  • ½ red onion, diced
  • 1 can corn, drained
  • 1 can black beans, warmed
  • 2 oranges, peeled & chopped
  • 1 bunch cilantro, chopped
Lemon Vinaigrette
  • Juice of 2 lemons
  • 6 tbsp. olive oil
  • 2 cloves garlic
  • pinch of stevia, or other sweetener
  • Salt & pepper
  1. In a medium saucepan, combine the quinoa, chicken bouillon, and 2 cups of water. Bring to a boil, then turn down to low and simmer, covered, 15-20 minutes, stirring periodically. Remove from heat.
  2. While the quinoa is cooking, begin the shrimp. In a small bowl, mix together the frozen shrimp, melted butter, and lemon juice. Cover a baking sheet with foil, pour shrimp mixture on top, and salt & pepper. Broil for 8-10 minutes, or until well done.
  3. To make the vinaigrette, combine the ingredients in a container with a tight-fitting lid, and shake well.
  4. In a medium mixing bowl, combine the shrimp, quinoa, and the rest of the salad ingredients. Pour the vinaigrette over the top & mix (you may not use it all). This salad can be enjoyed warm or cold. Yum!

This recipe was modified from the version found at Iowa Girl Eats.

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