Sheet Pan

Herbed Quinoa Salad with Roasted Shrimp

June 24, 2013
2 Ratings
  • Serves 2
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

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • gingerroot
  • drbabs
  • Lizthechef
  • healthierkitchen

14 Reviews

TheWimpyVegetarian September 23, 2013
Such a beautiful dish (and photo), Liz! I'm making it for dinner soon!
gingerroot July 5, 2013
Looks and sounds delicious. Gorgeous photo!
Lizthechef July 5, 2013
Thanks - am trying with red quinoa next time.
drbabs June 26, 2013
I love this, too. Am always looking for interesting spins on quinoa.
Lizthechef June 27, 2013
I like using red quinoa - or even black. Makes for dramatic photos.
Lizthechef June 26, 2013
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.
healthierkitchen June 26, 2013
What a great combo! Perfect for the sultry days we've been having.
Susan P. June 26, 2013
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.
Lizthechef June 26, 2013
I suppose you could omit the shrimp - or substitute chicken or maybe scallops...
TasteFood June 25, 2013
This is so fresh and lovely. I love the abundance of herbs paired with meyer lemon, then tumbled with quinoa - superfood worthy, indeed.
Lizthechef June 26, 2013
Thanks, Lynda - we had this for supper last night - again...
Lizthechef June 24, 2013
Thanks, Mare, I have lost 23 pounds and give lots of credit to eating protein - quinoa gets a big hand - thanks.
dymnyno June 24, 2013
I forgot to comment on you gorgeous picture...I want to reach out and grab those succulent shrimp!
dymnyno June 24, 2013
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!