Try our delicious Shrimp and Quinoa Salad with Lemon Vinaigrette – a light and refreshing main dish that combines succulent shrimp, nutritious quinoa, and a zesty lemon dressing.
Shrimp and Quinoa Salad with Lemon Vinaigrette
Elevate your mealtime with our Shrimp and Quinoa Salad with Lemon Vinaigrette recipe. This vibrant and satisfying main dish features tender shrimp, protein-rich quinoa, and a tangy lemon dressing.
Perfect for a healthy lunch or dinner, this salad offers a delightful combination of flavors and textures that will leave you feeling nourished and satisfied.
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Shrimp and Quinoa Salad with Lemon Vinaigrette
Ingredients
- 1 cup quinoa, rinsed
- 1 pound shrimp, peeled and deveined
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 4g
- Fat: 10g
- Sugar: 3g
Instructions
- Cook the quinoa according to package instructions. Once cooked, let it cool.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Set aside.
- In a large bowl, combine the cooked quinoa, salad greens, cherry tomatoes, cucumber, red onion, and fresh parsley.
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper to make the vinaigrette.
- Pour the lemon vinaigrette over the quinoa salad and toss to combine.
- Add the cooked shrimp to the salad and gently toss again.
- Serve the Shrimp and Quinoa Salad chilled or at room temperature.
- Enjoy as a light and refreshing main dish.
Service Suggestion
- Serve the salad with a side of crusty bread for a complete meal.
- Pair with a chilled glass of Sauvignon Blanc or a light-bodied Pinot Grigio.
Notes
- Add some diced avocado for a creamy element to the salad.
- Sprinkle with toasted pine nuts or slivered almonds for added crunch.