Description
Quinoa shrimp salad with baby greens, cucumbers, radishes, and honey lemon vinaigrette.
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
- 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