Quinoa Shrimp Salad Recipe

Name: Quinoa Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup quinoa; 1 medium zucchini; 1/2 pound shrimp; 1/2 cup cherry tomatoes; 1 cup cannellini beans; 1/2 cup ricotta salata; 1 scallion; 3 tablespoons parsley; 1/2 lemon, zest & juice; salt and pepper {to taste}; extra virgin olive oil

Servings: persons

1/2 cup quinoa
1 medium zucchini
1/2 pound shrimp
1/2 cup cherry tomatoes
1 cup cannellini beans
1/2 cup ricotta salata
1 scallion
3 tablespoons parsley
1/2 lemon, zest & juice
salt and pepper {to taste}
extra virgin olive oil

1
["Cook quinoa, drain, set aside and let cool. Cut zucchini into 1"" strips, drizzle with oil and saute or grill till tender. Let cool and dice, set aside. In the same pan or grill, cook the shrimp with a little oil, s/p. Set aside to cool and slice them in half. Cut cherry tomatoes in half. Chop the scallion and parsley. Zest and juice half a lemon. I prefer to zest the whole lemon because I love the fresh flavor. Drain and rinse cannellini beans. Dice the ricotta salata.", "Once all the ingredients have cooled, stir to combine in a bowl and season with salt & pepper. I like to drizzle extra virgin olive oil on top for flavor. This recipe can be served room temperature or cold. It's also a great salad for outdoor parties in the summertime.", "Tip: If you can't find ricotta salata, I think feta would work well in this salad."]

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup quinoa, 1 medium zucchini, 1/2 pound shrimp, 1/2 cup cherry tomatoes, and more.

Yes, Quinoa Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Shrimp Salad

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