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Lemon Shrimp Quinoa Salad

Servings

4

Serving size

about 2 1/2 cups
COOKING TIME
60 minutes (does not include chilling time)

This recipe can easily be multiplied. This recipe makes very good leftovers and keeps for about 48 hours in the refrigerator.

Lemon Shrimp Quinoa Salad

Ingredients

12 ounce Shrimp, raw (peeled and deveined)
1 tsp. Lemon zest (zest of 1 lemon)
1 lemon yields Lemon juice (juice of 1 lemon)
1 15 ounce can Canned no salt added chickpeas (drained and rinsed)
3 tsp. Olive oil (divided)
4 clove Garlic, raw (minced)
1 medium (2-1/2 inch dia) White onions (finely diced)
1 cup No salt added vegetable stock
1/2 cup Water
1/3 cup Orange juice
1 tsp. Orange zest
1 cup Quinoa, uncooked
1/2 tsp. Salt
1/4 cup White wine
1 cucumber Cucumber (diced)
8 ounce Grape or cherry tomatoes (halved)
1 Tbsp Fresh dill
2 ounce Feta cheese (crumbled)

Instructions

Place the shrimp in a bowl with the lemon juice and the lemon zest.

Toss well and set aside (in the refrigerator).

Place the drained chickpeas in a large mixing bowl and set aside.

Place a large skillet over medium high heat.

Add two teaspoons of the olive oil, and when it is hot, add the garlic.

Cook for about one minute, then add the onion.

Cook for about 4 minutes. Stir frequently and adjust the heat so the onions are translucent but still slightly firm.

Add the vegetable stock, water, orange juice, orange zest, quinoa, salt, and pepper.

When the liquid comes to a boil, reduce the heat, cover, and let simmer for 15 minutes.

Remove from the heat and let stand for 5 minutes.

While the quinoa is cooking, place a second large skillet over medium high heat.

Add 1 teaspoon of the olive oil and then the shrimp.

Saute for about 4 minutes on one side and turn the shrimp.

Cook for another 4 minutes and place the shrimp in the bowl with the chickpeas.

Add the remaining liquid from the marinade and the white wine to the pan.

Cook until the wine is reduced to about 2 tablespoons, scraping the bottom of the pan frequently.

Add the liquid to the bowl with the chickpeas and shrimp.

When the quinoa is done cooking and resting, add the quinoa to the bowl with the chickpeas and shrimp.

Chill well.

When the salad is cold, add the cucumber, tomato, dill, and feta cheese.

Fold together gently and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

This is a great summer salad that is best made in a double batch. The flavors are great: shrimp, dill, feta cheese, sweet orange and tart lemon.

"The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been sitting on the grocery shelf for weeks, even months - even years."

Julia Child