Quinoa Salad with Shrimp, Goat Cheese and Olives
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!
Servings: 4 Servings
- 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
- 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
In a small bowl, whisk the lemon juice, lemon zest, honey, mustard, garlic, oil, salt, and pepper.
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.
Calories: 525kcal | Carbohydrates: 38g | Protein: 48g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 442mg | Sodium: 2279mg | Potassium: 653mg | Fiber: 4g | Sugar: 7g | Vitamin A: 815IU | Vitamin C: 32.8mg | Calcium: 338mg | Iron: 6.8mg