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Spring Quinoa Shrimp Salad with Honey Lemon Vinaigrette


Quinoa shrimp salad with baby greens, cucumbers, radishes, and honey lemon vinaigrette. 


  • 1/2 cup uncooked quinoa
  • 3/4 cup water
  • 1/2 lb. raw medium shrimp, peeled and deveined
  • 2 cups fresh baby spinach
  • 1/2 cup sliced English cucumber
  • 1/2 cup sliced radishes
  • 2 Tbsp. sliced green onions

Honey Lemon Vinaigrette

  • 1 Tbsp. lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 1/2 Tbsp. honey
  • 1 tsp. extra-virgin olive oil
  • 1 medium garlic clove, pressed
  • 1/2 tsp. salt
  • 1/4 tsp pepper


  1. 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.
  2. 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.
  3. 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.

Honey Lemon Vinaigrette

  1. Whisk all ingredients together until combined.


**I refrigerated the salad overnight and it didn’t get weird or soggy, instead it soaked up all the dressing and was super good. So you can toss the salad and omit the spinach just to be safe if storing overnight, then add right before serving.

Keywords: light, healthy, spring, seafood