There’s no doubt that I’m a quinoa junkie. Any time I can add this protein-packed grain into my dishes, especially salads, I’m all for it. It’s light but filling at the same time. I’ve been obsessing over this salad for the last couple weeks. The simplicity and ease of it makes it just that more appealing and delicious. And the fact that it’s packed with seasonal favorites like spinach, cucumbers, radishes, and green onions is a nice little bonus too.
We’ve been eating this salad at least once a week for last couple weeks. No lie. One – because it’s really good and two- because I’ve been playing around with the most perfect dressing for this salad. Even though nothing is perfect in this world but I think I came pretty close. I wanted something that would add ton of flavor but not overpower the fresh veggies and cooked shrimp.
Super lemony and zesty Honey Lemon Vinaigrette is the way to go here – it’s seriously super fresh and the BEST way to have this bowl of greens. The vinaigrette is simple stuff: lemon zest, lemon juice, honey, olive oil, garlic, and s+p. It kinda of just ties all the flavors together making it fresh, zesty, crisp, and filling at the same time.
The rest of the ingredients are all so simple and inexpensive . The only splurge are the shrimp, which in this case a little goes a long way. I normally look for wild caught shrimp on sale that I stock up on and keep in the freezer for dishes like this one.
Serve this for a spring-y lunch or light dinner. And this salad tastes even better the next day (see my note below). Enjoy and happy springing!
- ½ cup uncooked quinoa
- ¾ cup water
- ½ lb. raw medium shrimp, peeled and deveined
- 2 cups fresh baby spinach
- ½ cup sliced English cucumber
- ½ cup sliced radishes
- 2 Tbsp. sliced green onions
- 1 Tbsp. lemon zest
- 2 Tbsp. fresh lemon juice
- 1½ Tbsp. honey
- 1 tsp. extra-virgin olive oil
- 1 medium garlic clove, pressed
- ½ tsp. salt
- ¼ tsp pepper
- In a small saucepan, combine the quinoa with water; bring to a boil. Simmer over medium-low heat, partially covered for 10-12 minutes or until liquid is absorbed and quinoa is tender. Cool completely.
- Season shrimp with salt and pepper. Heat a medium non-stick skillet over medium-high heat, spray with cooking spray, and add shrimp to the pan. Cook the shrimp for 2 minutes on each side or until done. Set aside to cool slightly or cool completely in the refrigerator until serving.
- Toss the spinach, cucumbers, radishes, green onions, cooked quinoa, and shrimp with Honey Lemon Vinaigrette. Season with additional salt and pepper as needed. Serve immediately.
- Whisk all ingredients together until combined.