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!