If you’re looking for something that tastes fresh, looks beautiful, and leaves you feeling amazing, this Quinoa Shrimp Salad is the answer. It’s one of those dishes that’s so vibrant and full of color, you almost don’t want to eat it-but one bite and you’ll be hooked! Between the juicy shrimp, the nutty quinoa, and that citrusy dressing, it’s the kind of salad that actually feels like a treat rather than a compromise.
The best part? It’s so simple to put together. You can have everything prepped and ready in about 30 minutes, which makes it ideal for busy weekdays or when you want to serve something light and impressive for lunch. The shrimp cooks in minutes, and the quinoa does all the heavy lifting by adding protein and texture that keeps you full.
Now, the real magic happens with the dressing. Fresh orange juice mixed with white balsamic vinegar and a touch of olive oil-it’s the perfect blend of sweet, tangy, and refreshing. When you toss that over the quinoa, spinach, and arugula, every bite pops with flavor. I also love how the cherry tomatoes add a burst of juiciness and color-it just makes the whole dish come alive.
And can we talk about the shrimp for a moment? Grilling or pan-searing them on skewers gives them such a lovely charred edge while keeping the inside tender and succulent. The contrast against the soft greens and fluffy quinoa is just divine.
Serve this salad as a quick weekday meal, a weekend lunch, or even as a stunning side for a summer barbecue. It’s light yet satisfying, colorful yet comforting, and healthy without feeling like it’s trying too hard. Once you’ve made it, I guarantee it’ll be one of those recipes you come back to again and again.
Quinoa Shrimp Salad
Equipment
- Skillet
- Wooden Skewers
Ingredients
- 1 lb jumbo shrimp peeled and deveined (450g)
- 1 cup quinoa 170g
- 2 cups water 480ml
- 2 navel oranges
- 3 tablespoons white balsamic vinegar
- 1 tablespoon olive oil
- 6 –8 oz spinach and arugula mix 170–225g
- ½ cup cherry tomatoes halved (75g)
- Salt and pepper to season
Instructions
- Thread the shrimp onto wooden skewers that have been soaked in water for at least 30 minutes and set aside.
- Bring the water to a boil and add in the quinoa. Cook until all the water has been absorbed, then turn off the heat and place a lid on the pan.
- Mix the juice from the oranges with the balsamic vinegar, olive oil, and a pinch of salt and pepper.
- Brush a skillet with olive oil and cook the shrimp until opaque, about 3 minutes per side.
- Toss the spinach and arugula with the cooked quinoa and divide between two bowls. Drizzle over the dressing.
- Sprinkle with cherry tomatoes and lay the shrimp skewers on top
Did you make this recipe?
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