Imagine a dish that transports you to sun-drenched Mediterranean coastlines with just one bite - this isn't just a salad, it's a culinary passport to flavor paradise! Our Mediterranean Quinoa Salad with Shrimp is a vibrant, protein-packed meal that combines the nutty richness of quinoa, succulent shrimp, and a burst of fresh vegetables in a light, lemony dressing. Perfect for health-conscious food lovers and adventurous home chefs looking to elevate their weeknight dinner game, this recipe promises a restaurant-quality experience right in your own kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 lb shrimp, peeled and deveined
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it rest, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool.
- Season shrimp with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Cook shrimp for 2-3 minutes per side until pink and opaque, ensuring they are not overcooked. Remove from heat and let cool slightly.
- In the mixing bowl with quinoa, add halved cherry tomatoes, diced red onion, and chopped parsley.
- Whisk remaining olive oil and lemon juice together to create a simple dressing. Pour over quinoa mixture.
- Add cooled shrimp to the quinoa salad and gently toss to combine all ingredients.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Chill for 10-15 minutes before serving to allow flavors to meld together.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove the natural saponin coating, which can taste bitter.
- Shrimp Success: Don't overcook your shrimp! They should be pink and just opaque - about 2-3 minutes per side.
- Flavor Boost: Let the salad rest for 10-15 minutes before serving to allow the ingredients to marinate and develop deeper flavors.
- Customization: Feel free to add feta cheese, olives, or cucumber for extra Mediterranean flair.
- Make-Ahead Magic: This salad tastes even better the next day, making it perfect for meal prep.
- Temperature Tip: Serve slightly chilled for the most refreshing experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 220mg
