Ingredients
For the Quinoa Salad
- 2 cups raw shrimp, no tail
- 1 cup dried quinoa, rinsed
- ½ cup red onions, chopped
- 1 cup red bell pepper, chopped
- 1 cup cucumber, chopped
- ½ cup olives, any kind you prefer
- ⅓ cup feta cheese
- Fresh parsley for garnish
For The Dressing
- 2 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
For the Shrimp
- 1 tablespoon olive oil
- ½ lb raw shrimp, peeled and deveined, tail-on
- Salt and ground black pepper
Instructions
- Cook the Quinoa: In a medium saucepan, bring 2 cups of water to a boil over high heat. Once boiling, reduce heat to low and add the rinsed quinoa. Cover with a lid and cook for 10-15 minutes until quinoa is tender but still slightly firm. Remove from heat, uncover, fluff with a fork, and let it cool for at least 5 minutes.
- Prepare the Dressing: Meanwhile, in a mason jar or small bowl, combine freshly squeezed lemon juice and olive oil. Add salt and pepper to taste and whisk until well blended. Set aside to allow flavors to meld.
- Season the Shrimp: Pat the shrimp dry using paper towels to remove excess moisture. Place them in a plate or bowl, season with salt and ground black pepper, and stir well to coat evenly.
- Cook the Shrimp: Heat olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side or until they turn pink and opaque, indicating they are cooked through. Remove from heat and set aside.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, chopped red onions, red bell pepper, cucumber, and cooked shrimp. Stir thoroughly to combine all ingredients evenly.
- Add Dressing and Garnish: Pour the prepared vinaigrette over the quinoa salad and stir well to coat everything with the dressing. Top with crumbled feta cheese, olives, and fresh parsley for garnish before serving.
- Meal Prep and Storage: Divide the salad and shrimp evenly into four glass containers. Seal with lids and store in the refrigerator for up to 4 days. You can also store the entire salad in one large container if preferred.
Notes
- Thoroughly thaw shrimp and pat dry with paper towels before cooking to avoid excess moisture.
- Do not overcook quinoa; it should be tender but slightly firm to prevent mushiness.
- Chop vegetables into uniform small pieces for better texture and ease of eating.
- Prepare and whisk the dressing early to allow flavors to mellow, reducing sharpness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
