Shrimp And Quinoa Salad Recipe

Name: Shrimp And Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Plus 1 Tablespoon Extra Virgin Olive Oil, Divided Use; 1/2 cups Dried Quinoa; 1 cup Water; 6 Small, Frozen Shrimp, Peeled And Deveined; 1/2 teaspoons Herbes De Provence; 1 clove Garlic, Minced; 2 Lemons, Zest And Juice, Divided; 1 Tablespoon Oil From The Sun Dried Tomatoes; 2 cups Baby Arugula; 1/4 cups Chopped Sun Dried Tomatoes; 1 Avocado, Peeled, Pitted, And Diced; Salt And Pepper, to taste; Shredded Parmesan, Optional Garnish

Servings: persons

1/4 cups Plus 1 Tablespoon Extra Virgin Olive Oil, Divided Use
1/2 cups Dried Quinoa
1 cup Water
6 Small, Frozen Shrimp, Peeled And Deveined
1/2 teaspoons Herbes De Provence
1 clove Garlic, Minced
2 Lemons, Zest And Juice, Divided
1 Tablespoon Oil From The Sun Dried Tomatoes
2 cups Baby Arugula
1/4 cups Chopped Sun Dried Tomatoes
1 Avocado, Peeled, Pitted, And Diced
Salt And Pepper, to taste
Shredded Parmesan, Optional Garnish

1
Into a pot, drizzle a tablespoon of extra virgin olive oil and add the 1/2 cup of quinoa. Toast the quinoa on high for 2-3 minutes, stirring as it cooks. Pour in a cup of water, cover the pot, and reduce the heat to low once it comes to a boil. Cook for 15 minutes.
2
While the quinoa cooks, quickly defrost the frozen shrimp by running it under cool water for a minute or so. (I like to take a short cut by buying frozen shrimp that has already been peeled and de-veined). If your shrimp hasn't been peeled and de-veined, do so now. Pat it dry and put it into a bowl. Season the shrimp with salt and pepper to taste, the herbs de Provence, the zest of 1 lemon and the minced garlic.
3
In a skillet over medium heat, heat up the tablespoon of oil from the sun-dried tomatoes. Then add the shrimp and cook on medium heat until pink (2-3 minutes each side). At the very end add the juice of half a lemon.
4
For the vinaigrette, mix together the zest and juice of 1 lemon and 1/4 cup extra virgin olive oil with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
5
Construct the salad in a large bowl. Mix the cooled quinoa with 2 cups arugula, the chopped sun-dried tomato, the diced avocado and the shrimp (which you can leave whole or chop into smaller pieces). Stir in the vinaigrette.
6
I added a little shredded Parmesan cheese to mine.

241

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 13 ingredients. The key ingredients include: 1/4 cups Plus 1 Tablespoon Extra Virgin Olive Oil, Divided Use, 1/2 cups Dried Quinoa, 1 cup Water, 6 Small, Frozen Shrimp, Peeled And Deveined, and more.

Yes, Shrimp And Quinoa 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 Salad

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