Spring Quinoa Salad with Shrimp
Spring quinoa salad with delicious cooked shrimp, crisp vegetables, and bright honey-lemon vinaigrette. It’s a satisfying meal-prep salad that is very easy to make too!
Reasons to Love This Salad
Spring quinoa salad is an easy-to-make quick meal, that is healthy and filling. It includes spring vegetables with ready-to-eat cooked shrimp tossed in a honey-lemon vinaigrette.
Just like our Mango Shrimp Salad – the ingredients in this salad all work well together. The plump shrimp and fresh veggies are balanced by a honey-lemon vinaigrette. The key to delicious vinaigrette is to use fresh lemon juice and a lot of lemon zest.
This protein packed salad is also naturally gluten-free and can be made ahead of time and stored in the refrigerator until ready to eat. Make it part of your meal-prep rotation or serve it as a side dish for barbecues and picnics.
Preparing Quinoa for Salad
Quinoa is one of the easiest grains to prepare. You can find pre-cooked quinoa at most grocery stores or cook it yourself.
1/2 cup dry quinoa = about 1 1/2 cups cooked quinoa.
It is best to use cooled quinoa for this salad, otherwise, the salad will be dry since warm quinoa soaks up a lot more dressing than cooled quinoa. You can prepare quinoa a few days in advance and keep it refrigerated until ready to use or cook the quinoa the same day and just let it cool before using.
To prepare quinoa for the salad:
- Rinse it under cold water. Then drain the water from the quinoa and transfer it into a saucepan.
- Add 1 cup of water and bring to a boil. Cover and reduce the heat. Simmer for 15 minutes.
- Remove the pot from the heat and let it sit, covered, for 5 minutes more. Remove the lid and fluff with a fork.
- Cooked quinoa will last up to 7 days when stored in an airtight container in the refrigreator.
How to Make Spring Quinoa Salad
In a bowl, whisk together the lemon zest, lemon juice, honey, mustard, and olive oil. Set aside.
To a large mixing bowl, add cooked quinoa, shrimp, spinach, cucumbers, radishes, green onions, and feta cheese. Pour the lemon vinaigrette and toss to combine. Chill the salad for 30 minutes before serving.
Storing Quinoa Salad
This quinoa shrimp salad will keep well in the fridge for up to 3 days. Keep it stored in an airtight container.
More Quinoa Salads to Try
- Quinoa Apple Salad
- Quinoa Tabbouleh Salad
- Chicken Quinoa Salad
- Quinoa Salad with Spinach and Feta
- Quinoa Salad with Avocado
Quinoa shrimp salad with baby greens, cucumbers, radishes, and honey lemon vinaigrette.
- 1/2 cup dry quinoa
- 8 oz. cooked shrimp, peeled and deveined
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup sliced English cucumber
- 1/2 cup sliced radishes
- 2 green onions, sliced
- 1/2 cup crumbled feta cheese
Honey Lemon Vinaigrette
- 1/4 cup + 2 tbsp. extra-virgin olive oil
- 1 Tbsp. lemon zest, from about 2 lemons
- 2 Tbsp. fresh lemon juice
- 1 tsp. honey, plus more to taste
- 1/2 tsp. Dijon mustard
- Kosher salt and fresh black pepper
- Cook quinoa according to package directions. Cool completely.
- In a mixing bowl, combine the cooled quinoa, shrimp, spinach, cucumbers, radishes, green onions, and feta cheese.
- In a separate bowl, whisk together the vinaigrette ingredients. Add to the salad and toss to combine. Taste for salt and pepper. Chill the salad for about 30 minutes before serving.
- Quinoa: 1/2 cup dry quinoa = 1 cup of water. I always cook my quinoa over medium-low heat with the lid on, leaving the tiniest crack for steam to escape.
- Shrimp: Feel free to use any size cooked shrimp. Cut larger shrimp into smaller bite-size pieces.
- Leftovers: Store leftover salad in an airtight container for up to 3 days.
- Serving Size:
- Calories: 172
- Sugar: 7.1 g
- Sodium: 374.4 mg
- Fat: 2.9 g
- Carbohydrates: 22.7 g
- Protein: 15.2 g
- Cholesterol: 91.2 mg
Keywords: light, healthy, spring, seafood