Ingredients

For the Shrimp

500 grams (1.1 pounds) tiger shrimp
1/3 teaspoon salt
1/2 teaspoon dried garlic
1/2 teaspoon Mediterranean herbs
Black pepper to taste
2 tablespoons olive oil
We recommend:

For the Salad

70 grams (0.15 pounds) quinoa
70 grams (2.5 ounces) arugula
250 grams (8.8 ounces) cherry tomatoes
1 avocado
2 tablespoons lemon juice
We recommend:

Instructions

Step 1

Prepare the Quinoa

Start by soaking the quinoa in water for a couple of hours. This will help prevent any bitterness in the quinoa.

After soaking, place the quinoa in a sieve and rinse thoroughly under running water.

Step 2

Cook the Quinoa

Transfer the quinoa into a pot and add 140 grams (5 ounces) of water along with the salt.

Cover the pot and bring it to a boil, then lower the heat and simmer for 15-20 minutes, or until all the water has evaporated.

Step 3

Prepare the Shrimp

Clean the shrimp by cutting along the shell with scissors and removing the intestinal vein. Rinse and pat them dry.

In a bowl, season the shrimp with salt, dried garlic, Mediterranean herbs, black pepper, and olive oil.

Step 4

Cook the Shrimp

Heat a pan on high, then add the shrimp and cook for 2-3 minutes on each side until they are cooked through and slightly golden.

Step 5

Prepare the Avocado

Slice the avocado and drizzle it with lemon juice immediately to avoid browning.

Step 6

Assemble the Salad

In a large bowl, combine the arugula, cooked quinoa, cherry tomatoes, shrimp, and avocado.

For the dressing, mix together the orange juice and olive oil, then drizzle it over the salad.

Step 7

Final Touches

Toss everything gently to combine, ensuring that the dressing coats all the ingredients well.

Enjoy your delicious and nutritious salad!

Servings

Once your salad is prepared, it’s time to think about serving! This salad is versatile and can shine on many occasions. Consider serving it chilled on a warm summer day, making it a refreshing option for picnics or barbecues. 🍤🥗

For a party look, serve individual portions in mason jars for a fun, portable option. Just layer the ingredients, and you’ve got a charming dish everyone will love! Don’t forget to pair it with a crisp white wine or sparkling water for an elevated experience.

If you’re feeling creative, top it with some feta cheese or toasted nuts for extra crunch and flavor. 🌰🧀

This salad is best enjoyed fresh, but if you have leftovers, it can be stored in the fridge for a day – just keep the dressing separate until you're ready to eat.

Equipment

Variations

Want to mix it up? Here are some variations to make this recipe gluten-free and vegan! 🌱✨

Gluten-Free: The base of this recipe is already gluten-free, but you can further enhance it by adding roasted vegetables like bell peppers or zucchini! This will add flavor and nutrients, making it even more delightful.

Vegan: Swap the shrimp for chickpeas or tempeh to maintain the protein level. You can marinate them in the same spices for an extra zing. Also, substitute the honey in the dressing with maple syrup for a vegan touch!

Both variations keep the dish fresh and exciting without compromising on taste or nutrition!

Faq

  • How do I know when the quinoa is fully cooked?

    When the quinoa has absorbed all the water and the grains look like they have tiny spiral tails, it’s fully cooked.

  • Can I use frozen shrimp?

    Yes! Just make sure to thaw and rinse them before cooking to ensure even cooking.

  • What can I substitute for olive oil in the dressing?

    Avocado oil or vegan mayonnaise can be great alternatives if you're looking for a different flavor profile!

  • How long can I store the salad and how should I keep it?

    The salad can be stored in the fridge for up to 24 hours. Keep the dressing separate until you're ready to serve, to prevent sogginess.

  • What’s the best way to wash quinoa?

    Rinse quinoa under cold running water in a sieve before cooking to remove any bitterness.

  • Can I add other vegetables to this salad?

    Absolutely! Cherry tomatoes, cucumbers, or bell peppers would all add a delicious crunch and extra nutrients.

Nutrition facts

Healthy Shrimp and Quinoa Salad Recipe
Recipe Yield:4 servings
Calories:Approximately 400 to 500 calories per serving.
Calories (Min - Max):400 - 500
Total Fat:28g
Saturated Fat:4g
Protein:30g
Total Carbohydrate:40g
Total Sugars:6g