This fresh salad is packed with protein and healthy vegetables and then drizzled with a lemon garlic dressing making a nutritious and delicious Spring salad.
Once Spring has arrived and the temperatures start to improve, I start thinking about salads. I have always enjoyed a quinoa salad, since it is so versatile and extremely nutritious with a high protein content and as a whole grain it’s a bonus as a vegan option.
Most often we want an easy and quick meal prep, few ingredients and definitely one that everyone will love! This healthy shrimp and quinoa checks off all the boxes when it comes to:
- Quick and easy: within 30 minutes you have a delicious, healthy and satisfying meal.
- Few ingredients: offers a quick meal prep and one that will please everyone
- Nutritious protein-packed meal: thanks to shrimp which is a lean choice with 54g of protein content and the whole grain quinoa makes it a complete protein.
What you will need for this delicious spring salad....
These ingredients I included in this recipe you should have in your refrigerator. You may need to purchase shrimp and quinoa since these are the main ingredients for this salad.
- quinoa
- vegetable stock is optional
- salt and pepper
- extra virgin olive oil
- garlic
- cucumber
- cherry or grape tomatoes
- shallots
- spinach
- parsley and dill
- lemon juice
HOW TO MAKE THIS SALAD TOGETHER
Once the quinoa is cooked and shrimp is pan-seared, and all of the vegetables are prepped then drizzle the dressing over the salad and toss to coat. Allow it rest for 15 minutes until the veggies, shrimp and quinoa absorb the flavours.
Arrange the salad on a serving plate and garnish with freshly chopped parsley and dill. Enjoy it as a side dish with grilled meats or like I do often is I will eat this for a lunch and it is definitely enough and satisfying.
GOOD TO KNOW
First and foremost, cook quinoa in a sauce pot with lid on, and once cooked, set aside to cool. I used a vegetable stock for this recipe. I find it adds lots of flavour.
While the quinoa is cooking prep your vegetables and have them ready. If you like to substitute shallots for another onion, I would recommend a red onion or scallions. Add the veggies to a large salad bowl you plan to use to toss the ingredients together.
Then make the dressing and have it ready. I used a pottery garlic grater to mince my garlic, see below. (It was gifted to me from Beaver Creek Organic Farms located in Parry Sound, Ontario), a great place to buy fresh organic produce. If you don’t have one, then I would recommend chopping the garlic until it’s minced.
Then cook shrimp last since it only takes a few minutes. Remove from pan and add to large bowl.
Drizzle the dressing over the salad and toss to coat. Allow it to rest and absorb the dressing for about 15 minutes. Finally step is serve it with freshly chopped parsley and dill.
This recipe is enough for 4 servings as a side dish or this would be plenty to serve as a lunch for 2.
I recommend enjoying this salad when it’s freshly made. Any leftovers needs to be in a sealed container and placed in the refrigerator and not left out at room temperature. As the spinach will tend to wilt and the cucumbers become soft.
Healthy Garlic Shrimp and Quinoa Salad
Equipment
Ingredients
- ½ cup quinoa
- 1 cup vegetable stock/water
- ¼ tsp salt
- 8 oz shrimp, peeled and deveined
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- salt and pepper to season
- ½ cucumber, sliced
- 7-8 cherry or grape tomatoes, sliced in half
- ½ shallot, chopped
- 2 handfuls baby spinach
- 2 tbsp parsley
- dill for garnishing
Dressing:
- 1 clove garlic, minced
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp fresh dill, chopped
Instructions
- In a small sauce pan, bring vegetable stock or water to a boil over high heat, then stir in quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool uncovered.
- Heat a skillet or fry pan, sauté the shrimp over medium heat until they change colour, about 2-3 minutes on each side. Add garlic halfway through, season with salt and pepper. Set aside.
- In a serving bowl, add cucumber, tomatoes, shallots and spinach. Then add quinoa and shrimp.
- In a small bowl, whisk together garlic, olive oil, lemon juice, salt, pepper and dill. Drizzle over the salad and toss. Allow to sit for 15 minutes before serving.
- Garnish with parsley and dill.
Nutrition
