Imagine a dish that transports you to the sun-drenched shores of Greece with just one forkful - this Greek Shrimp Quinoa Salad is your culinary passport to Mediterranean bliss! Packed with protein-rich shrimp, nutrient-dense quinoa, and a vibrant array of fresh vegetables, this recipe isn't just a meal; it's a refreshing adventure that will tantalize your taste buds and revolutionize your summer dining experience. Whether you're a health-conscious foodie or simply craving a light yet satisfying dish, this recipe promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 lb shrimp, peeled and deveined
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, pat shrimp dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque, then remove from heat and set aside to cool.
- Transfer cooked quinoa to a large mixing bowl and let it cool to room temperature for about 10 minutes.
- Add diced cucumber, halved cherry tomatoes, diced red onion, and sliced olives to the quinoa.
- Gently fold in the cooked shrimp and crumbled feta cheese.
- In a small bowl, whisk together remaining olive oil, lemon juice, salt, and pepper to create the dressing.
- Pour dressing over the salad and toss gently to combine all ingredients evenly.
- Refrigerate for 15-20 minutes to allow flavors to meld together before serving.
- Garnish with additional fresh herbs like parsley or dill if desired, and serve chilled.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer for best results.
- Shrimp Cooking Hack: Pat shrimp dry before cooking to ensure a perfect sear and prevent steaming. Cook just until they turn pink to maintain tenderness.
- Flavor Intensification: Let the salad rest in the refrigerator for 15-20 minutes before serving. This allows the ingredients to marinate and develop a more complex flavor profile.
- Customization Options: Feel free to add fresh herbs like mint or oregano for an extra authentic Greek touch. Swap feta for goat cheese if desired.
- Make-Ahead Friendly: This salad can be prepared in advance and stores beautifully in the refrigerator for up to 2 days, making it perfect for meal prep.
- Temperature Matters: Serve chilled for the most refreshing experience, especially during warm summer days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 180mg
