Quinoa Salad With Shrimp and Zesty Vinaigrette
A light and refreshing spring salad to get your bod summer ready!
Servings: 6
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 frozen beans here, just cook them according to instructions and let them cool before tossing into the salad.
**You can also use cocktail shrimp or left over shrimp, frozen shrimp or fresh. Or you can substitute all together.
**You can also use cocktail shrimp or left over shrimp, frozen shrimp or fresh. Or you can substitute all together.