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.

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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. 

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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.

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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!

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Quinoa Shrimp Salad

Yield: 4 servings

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

Instructions

  1. 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.
  2. 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.
  3. 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.
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 quinoa shrimp salad

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8 Responses to “quinoa shrimp salad”

  • Elizabeth@ Food Ramblings Says:

    Yum! I love quinoa and shrimp and cook with it all the time. I have a quinoa and shrimp salad on my blog…but can’t wait to try out this new one!

  • Liz Says:

    This sounds so yummy and refreshing and healthy! I can’t wait to try it.

  • Katie Says:

    I’m so glad to hear you’re going to be cooking with quinoa a lot. I need to incorporate it more into my diet. Can’t wait to try out some of your recipes!

  • The Wimpy Vegetarian Says:

    Thanks so much for the link to my quinoa potato cakes recipe! I love how your shrimp and quinoa recipe looks too!! And your photos are really gorgeous!!

  • Alyssa @ Queen of Quinoa Says:

    This looks delicious! I love adding shrimp to my quinoa dishes. This dish looks light, flavorful and perfect for spring. Thanks for sharing!

  • Helen (ThursdayNightDinner.org) Says:

    I’m happy to find a quinoa recipe that isn’t vegetarian! Shrimp sounds fantastic in quinoa, thanks for sharing!

  • Enda @ Spicybuddha.com Says:

    Wow that looks fantastic, I sometimes have trouble finding great quinoa recipes but this looks amazing, definitely going to try it out :-)

  • Rachel Says:

    We finally made this last night, and it’s delicious. So fresh and summery. I couldn’t find ricotta salata at our grocery store, so I just used some nice mozzarella we had on hand, and that worked well, though I think it would have been great without dairy altogether if we wanted to go that way. Also, I had an extra lemon on hand so I used the juice of two lemons – we really loved the brightness of all that citrus! Thanks so much for this recipe – we really enjoyed it.

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