Shrimp-And-Quinoa Layered Salad Recipe

Name: Shrimp-And-Quinoa Layered Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked red quinoa; 1 large carrot, peeled; 1 small fennel bulb, shaved; 4 radishes, thinly sliced; 1/2 small red onion, shaved; Ice water; 3 cups shredded baby spinach; 1 cup frozen green peas, thawed; 18 cooked peeled and deveined large shrimp; 3/4 cup olive oil; 1/3 cup white balsamic vinegar; 2 tablespoons chopped fresh dill; 2 1/2 teaspoons Dijon mustard; 1 1/4 teaspoons kosher salt; 1/2 teaspoon black pepper

Servings: persons

1 cup uncooked red quinoa
1 large carrot, peeled
1 small fennel bulb, shaved
4 radishes, thinly sliced
1/2 small red onion, shaved
Ice water
3 cups shredded baby spinach
1 cup frozen green peas, thawed
18 cooked peeled and deveined large shrimp
3/4 cup olive oil
1/3 cup white balsamic vinegar
2 tablespoons chopped fresh dill
2 1/2 teaspoons Dijon mustard
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

1
Cook quinoa according to package directions. Cut carrots lengthwise into very thin, ribbon-like strips using a vegetable peeler. Combine carrot, fennel, radishes, and onion in a large bowl with ice water to cover; let stand 30 minutes.
2
Drain carrot mixture well, and pat dry. Divide cooked quinoa evenly among 6 (16-ounce) wide-mouth canning jars (about 1/2 cup per jar). Top each with about 1/2 cup spinach, 1/2 cup carrot mixture, 2 tablespoons peas, and 3 shrimp. Serve immediately, or cover and chill up to 6 hours.
3
Whisk together olive oil, vinegar, dill, mustard, salt, and pepper. Drizzle each chilled salad with about 3 tablespoons of dressing just before serving.

916

kcal

Calories

Fat

Carbs

112

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 15 ingredients. The key ingredients include: 1 cup uncooked red quinoa, 1 large carrot, peeled, 1 small fennel bulb, shaved, 4 radishes, thinly sliced, and more.

Yes, Shrimp-And-Quinoa Layered 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.

Shrimp-And-Quinoa Layered Salad

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