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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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: quinoa salad recipe, quinoa salad with goat cheese, quinoa salad with shrimp
Servings: 4 Servings
Calories: 525kcal



  • 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
  • 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