I took a little hiatus from posting recipes on the blog because I was on a vacation to Florida. My aunt was getting married and I haven’t actually been to Florida since 2019, thanks to the pandemic.
Things have changed in Florida so much. Especially where I am from. The area is booming and there are new neighborhoods and roads everywhere. It’s crazy to see a small town I moved to in 2003 become this metropolitan area.
When I first moved to that area, I remember a lot of open, lush lands with cows and horses. And now, all of that is filled with houses and shopping centers.
It’s actually sad to see how far construction is going into the Everglades. All those animals are being pushed out of their homes and have become a “nuisance” to the new, human residents. And it’s not fair and really sad to see. I hope the construction slows down and people stop taking away these wild animals houses.
My hope is that there will be more conservation and protected areas set up so the animals can make their home in those protected areas.
Back to Eating Healthy
Because I was on vacation, I was not really paying much attention to my diet. Who am I kidding? There was no diet. I ate and drank whatever I wanted for 9 days. And while that was great, I came home and started feeling a bit sluggish.
So back to eating healthy it is. I was looking through Southern Living magazine and saw this recipe and I wanted to try it. It looks simple enough, and sounded great.
Most of these ingredients are already in your pantry and that’s what I love. I love when you don’t have to run out to the grocery for one thing and can throw a meal together.
How To Make The Quinoa Spring Salad
The salad is fairly easy to make and you probably have all the ingredients needed. There are several substitutions you can make just in case you don’t have all the ingredients.
Make the quinoa ahead of time, because this is a salad, you want it to be cool and ready to use. You can also change out some ingredients and make it a bowl instead of a salad, if you don’t want to use cold quinoa.
The vinaigrette can also be made ahead of time, it will keep in the fridge for a few days. All you’d have to do is stir it up when ready to use.
I would say quinoa is the key ingredient here, substitutions can be made, but it wouldn’t quite taste the same. Other than that, go crazy, add whatever you want!
My recommendations for substitutions and additions.
Substitutions: Chicken, no meat just all veggie.
Additions: Arugula, carrots, peas, corn, beans, broccoli, Brussel sprouts.
Try these other healthy recipes
EASY POKE BOWL WITH SPICY MAYO
Quinoa Salad With Shrimp and Zesty Vinaigrette
Equipment
- 1 medium bowl
- 1 large bowl
- 1 Whisk
- 1 Pan
- 1 Pot
Ingredients
For the salad
- 1 Cup quinoa
- 1 Can green beans*
- 5-6 Radishes
- 12 Large shrimp**
- 1 Cup Feta cheese
- 1 Tsp salt
- ½ Tsp red pepper flakes
- ½ Lemon
- Scallions
For the vinaigrette
- ½ Cup EVOO
- 1 Orange juiced
- 1/2 Lemon
- 3 Tbsp pepper jelly I used jalapeno pepper jelly
- 2 Tbsp chopped fresh mint
- ¼ Tsp salt
- ½ Tsp black pepper
Instructions
Make the vinaigrette
- In a medium bowl, whisk in the juice, jelly, pepper and salt. Gradually whisk in the EVOO until well blended. Set in the fridge until ready to use.
Make the quinoa salad
- Cook and cool your quinoa ahead of time.
- Drain the green beans. Thinly slice the radishes into rounds. Chop up the chives.
- In a medium pan, on medium heat, add a splash of EVOO and add the shrimp. Add half the salt and red pepper flakes. Cook the shrimp 4-5 minutes on each side or until the shrimp is pink and no longer see through. Add ½ lemon juice at the end to give the shrimp a bit of tartness.
- In a large bowl combine quinoa, green beans, radishes, shrimp, salt and squeeze the rest of the lemon.
- Shake up the vinaigrette and put on top of the salad and mix all the ingredients.
- Garnish with mint leaves and chives.
Notes
**You can also use cocktail shrimp or left over shrimp, frozen shrimp or fresh. Or you can substitute all together.
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