Quinoa Salad with Shrimp, Goat Cheese and Olives

Quinoa Salad with Shrimp, Goat Cheese and Olives! This quick recipe is refreshingly light, healthy, and perfect to make ahead for lunch during the week, or even to bring to a party! It's one of those healthy - hearty salad recipes that can be served hot or cold!

Quinoa has become the Beyonce of grains/seeds/things to put in bowls. What do you think? [YES/NO/MAYBE]. Even if you started out a divergent, by now, you’ve probably tried at least one recipe that you’ve liked. I’m guessing it was a really good quinoa salad that hooked you, because that’s what happened to me.

Quinoa Salad with Shrimp, Feta, Tomatoes, and Olives! This recipe is quick to make, refreshing, so light, and perfect to make ahead for lunch or even a party! It's one of those healthy salad recipes that can be served hot or cold!

I’ll say outright that I do love quinoa, and mostly because it’s so nutritious. Taste-wise, though, it has that blank earthiness that most grains have, which makes it boring on its own, but useful and versatile when it comes to picking up other flavors. All this to say, quinoa needs a lot of help.

Quinoa Salad with Shrimp, Feta, Tomatoes, and Olives! This recipe is quick to make, refreshing, so light, and perfect to make ahead for lunch or even a party! It's one of those healthy salad recipes that can be served hot or cold!

Cooking quinoa in broth instead of water is just one simple way to boost flavor. Here, chicken broth or even seafood broth would be perfect. For this recipe, I used raw cucumber, scallions, and tomatoes, for added crisp texture, kalamata olives and goat cheese for tangy, salty flavor, and dressed it all in a lemon Dijon vinaigrette. The shrimp take only a few minutes (just blanch them in the broth!) and make this whole salad feel hearty and satisfying.

If you’re looking for a filling, healthy alternative to traditional potato or pasta salad, or just a make-ahead quinoa salad you can bring to lunch, this is it!

Quinoa Salad with Shrimp, Goat Cheese and Olives

Makes: 4 Servings

Serving Size: 1 1/2 cups

Ingredients

    Dressing:
  • ⅓ cup fresh lemon juice (juice of about 2 lemons)
  • 1 teaspoon lemon zest
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Salad:
  • 2 ¼ cups chicken broth, seafood broth, or water
  • 1 ½ pounds large raw shrimp, peeled and deveined
  • 1 cup uncooked quinoa, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1 cup chopped cucumber, peeled
  • ¼ cup chopped scallions
  • ⅓ cup kalamata olives, pitted and chopped
  • ¼ cup finely chopped fresh basil
  • ½ cup crumbled goat cheese

Instructions

  1. In a small bowl, whisk the lemon juice, lemon zest, honey, mustard, garlic, oil, salt, and pepper.
  2. Bring the broth to a boil in a medium saucepan over medium-high heat. Add the shrimp and cook until pink and opaque throughout, 2 to 3 minutes. Use a slotted spoon to remove the shrimp to a plate, leaving the broth in the saucepan over medium-high heat. If the broth isn’t boiling, return it to a boil. Add the quinoa, cover, reduce the heat to low, and simmer until the quinoa has absorbed all of the liquid, about 15 minutes. Fluff the quinoa with a fork. Return the shrimp to the saucepan and pour the dressing over the top, tossing to coat. Add the tomatoes, cucumber, scallions, olives, basil, and goat cheese, and mix well.
http://www.andiemitchell.com/quinoa-salad-with-shrimp-goat-cheese-and-olives-recipe/

photography by Ashley McLaughlin Photography

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7 thoughts on “Quinoa Salad with Shrimp, Goat Cheese and Olives

  1. Susie

    Fresh raw shrimp is so hard to find where I am — It’s way easier to find frozen cocktail shrimp or frozen raw shrimp — can they be used in this recipe?

    Reply
  2. Staci Woodward

    Hi Andie:) I am a 40 year old mother of 4, married for 13 years to a former Olympic swimmer . I am a stay a home mom and homeschool my four kids. My husband is a financial advisor and we also own our own business (a swim school :) anyway life is busy and I am 50 pounds overweight..heavier than I have ever been without being pregnant!
    I recently listened to your book while we were on vacation and I loved it!! You put into words so many things I have struggled with. Even though my story is different I realized I have used food in a very unhealthy way!
    Thank you for sharing your story and yourself with us through your blog, book and cookbook! I just got your cookbook yesterday’ and have already enjoyed 2 of your recipes!!!!
    I am starting my journey to weight loss and balance..I will let you know how it goes!!

    Reply
  3. Pingback: Good (Food) Reads - With Two Spoons

  4. Morgan

    I made this for lunch to eat at work this week! My one tip for anyone trying this would be to wait to add the goat cheese until after the Quinoa/shrimp mixture is cooled. I added it too soon and the goat cheese melted when mixing it all together. It made it creamy which is fine, but if you want goat cheese chunks, wait until everything is cool and then it will mix better :)

    Reply

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