Herbed Quinoa Salad with Roasted Shrimp

By • June 24, 2013 • 14 Comments

84 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This entrée is nice for warm summer evenings and can be served warm, chilled, or at room temperature. I like to use quinoa because of all my friends who eat a gluten-free diet, but whole wheat couscous works as well. Have fun trying a variety of herbs; I grab a handful of whatever looks good in my herb garden. Feel free to double or triple this for a crowd.Lizthechef

Food52 Review: I loved this dish! I frequently cook with shrimp, but I'd forgotten how good roasted shrimp can be. I used medium shrimp and served the salad warm. The fresh herbs added a wonderful flavor. I'll definitely be making this again.ChristineQ

Serves 2

  • 2 cups vegetable stock
  • 1 cup quinoa
  • 3/4 pound extra-large shrimp, peeled and deveined (about 12 shrimp)
  • 4 tablespoons olive oil, divided
  • Kosher salt and ground black pepper
  • 2 tablespoons Meyer lemon juice, or juice of any organic lemons
  • 2 teaspoons champagne vinegar
  • 1 teaspoon Meyer lemon zest, or zest of any organic lemon
  • 3 tablespoons pine nuts
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon fresh lemon thyme leaves
  1. Preheat oven to 400 degrees.
  2. Using a medium-sized saucepan, heat the stock until it boils. Add the quinoa, stir, cover, and reduce heat to low. Cook 15 to 20 minutes, until stock has been absorbed. Remove pan from heat and allow quinoa to "rest", covered, for 15 minutes.
  3. Spread the shrimp on a sheet pan. Drizzle with 1 tablespoon of the olive oil, then add salt and pepper. Roast in the oven for 3 minutes, then turn the shrimp and cook for 2 more minutes. Remove from oven and set aside.
  4. To make the vinaigrette, whisk together the remaining 3 tablespoons of olive oil, lemon juice, vinegar, and lemon zest. Set aside.
  5. Heat a small frying pan and toast the pine nuts, stirring, until they turn golden brown. Remove from heat.
  6. Fluff the cooked quinoa with a fork and turn into a salad bowl. Add the shrimp, vinaigrette, toasted nuts, and fresh herbs. Toss and allow salad to sit for 15 minutes before serving. If you wish to serve the salad chilled, refrigerate for 2 hours before serving.
Jump to Comments (14)

Comments (14) Questions (0)

Default-small
Default-small
Me

about 1 year ago TheWimpyVegetarian

Such a beautiful dish (and photo), Liz! I'm making it for dinner soon!

Img_1958

over 1 year ago gingerroot

Looks and sounds delicious. Gorgeous photo!

Newliztoqueicon-2

over 1 year ago Lizthechef

Thanks - am trying with red quinoa next time.

Image

over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

I love this, too. Am always looking for interesting spins on quinoa.

Newliztoqueicon-2

over 1 year ago Lizthechef

I like using red quinoa - or even black. Makes for dramatic photos.

Newliztoqueicon-2

over 1 year ago Lizthechef

Thanks, this is what I like about my recipe - it can be perfect for 2 people or expanded to a dinner party when it's too hot to turn on the oven for more than 10 minutes.

Dsc_0048b

over 1 year ago healthierkitchen

What a great combo! Perfect for the sultry days we've been having.

Stringio

over 1 year ago Susan Pridmore

This looks wonderful, Liz!! The flavor of lemon with the herbs are such a perfect combo with quinoa, one of my favorite "grains" (technically a seed, but I always group it with my whole grains). And love the addition of the shrimp.

Newliztoqueicon-2

over 1 year ago Lizthechef

I suppose you could omit the shrimp - or substitute chicken or maybe scallops...

Green_apple_card

over 1 year ago TasteFood

This is so fresh and lovely. I love the abundance of herbs paired with meyer lemon, then tumbled with quinoa - superfood worthy, indeed.

Newliztoqueicon-2

over 1 year ago Lizthechef

Thanks, Lynda - we had this for supper last night - again...

Newliztoqueicon-2

over 1 year ago Lizthechef

Thanks, Mare, I have lost 23 pounds and give lots of credit to eating protein - quinoa gets a big hand - thanks.

186003_1004761561_1198459_n

over 1 year ago dymnyno

I forgot to comment on you gorgeous picture...I want to reach out and grab those succulent shrimp!

186003_1004761561_1198459_n

over 1 year ago dymnyno

I love how you have packed so much flavor into this recipe. Quinoa is a miracle grain and is one of the easiest to prepare. It is much healthier than pasta. You just feel good eating it!