Quinoa Shrimp Salad
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Remember when I said I was going to be cooking a lot more quinoa? I wasn’t kidding. I’m obsessed. After making the quinoa salad with spinach, feta, and dill several times over the last few weeks, I figured maybe it was time for a new recipe. There are several recipes for quinoa that are more of a side dish and as great as that is, well, I love a dish that comes together as one harmonious and nutritious meal, all in one bowl.
This quinoa shrimp salad from Chef Laura at Home fits that bill perfectly. Succulent shrimp, juicy tomatoes, salty ricotta salata, and nutty quinoa decked out with zucchini, beans, tomatoes, and lemon easily make a wonderful and complete meal. It’s healthy, it’s relatively easy to throw together, and it’s perfect for lunch, dinner, or even a summer party on the patio.
A quick word on shrimp. Did you know that frozen shrimp is likely to be better than the shrimp you find at the seafood counter of your grocery store? And that it’s probably less expensive? The thing about the shrimp at the counter is that it is almost always frozen shrimp that has been thawed. Sometimes, depending on the turnover at the store, that shrimp may actually be somewhat on the old side. You’re much better off getting frozen shrimp and thawing it yourself: you’ll save money and get better quality shrimp. We preferred frozen shrimp with the shell still on.
I still love that quinoa salad with spinach, feta, and dill – it really is my favorite dish this spring – but it’s nice to have another quinoa dish in the rotation. I’m also really looking forward to trying this kale and quinoa bake from A Cambridge Story and these quinoa potato cakes florentine with mustard-yogurt sauce from the Wimpy Vegetarian. I’ve got plenty of quinoa from the bulk section, so let me know what your favorite quinoa recipe is!
Quinoa Shrimp Salad
Adapted from Chef Laura at Home via Everyday Maven
You can use feta if you can't find ricotta salata.
Ingredients
- 1 cup quinoa
- 6 teaspoons olive oil, divided
- 2 cups broth or water
- 2 medium zucchinis, diced
- 1 clove garlic, minced
- 1 pound shrimp, peeled and deveined
- 1 pint grape tomatoes
- 1 can cannellini beans, rinsed and drained
- 1 cup ricotta salata, diced
- 2-3 scallions, chopped with white and green part divided
- 6 tablespoons parsley
- 1 lemon, zested and juiced
- salt and pepper, to taste
Directions
- To make the quinoa, heat a medium saucepan over medium-high heat. Heat 2 teaspoons olive oil and add the quinoa; toast for 2 to 4 minutes, stirring constantly. Slowly add the broth or water and bring to a boil; cover, lower to a simmer, and cook for 15 minutes. Remove from heat and let covered pot sit for 10 minutes. Fluff with a fork and transfer to a large bowl to cool.
- Meanwhile, heat 2 teaspoons olive oil in a skillet and saute the garlic. Add the zucchini and saute until tender. Place the zucchini on a plate or in a bowl and set aside. In the same pan, add another 2 teaspoons olive oil. Once the oil is heated, add the whites of the scallions (reserve the green part for later). Cook until soft, about 3 minutes, then add the shrimp and cook until cooked through, about 2-3 minutes per side (time depends on size of shrimp). Set aside to cool.
- In a large bowl, combine shrimp, zucchini, grape tomatoes, green part of the scallions, parsley, lemon juice and zest, cannellini beans, and ricotta salata. Season with salt & pepper. Serve room temperature or cold.