Quinoa Salad with Grilled Shrimp
Combining juicy, protein-packed grilled shrimp with nutty quinoa, crisp vegetables, and a zesty lemon-herb dressing, this recipe uses a quick marinating technique to infuse every single bite with maximum flavor. Serving it alongside creamy avocado slices and fresh tomatoes creates the perfect family lunch that proves wellness-focused eating can feel completely indulgent.
Serving
4
Ingredients
1 lb large shrimp, peeled and deveined
1 cup white or tri-color quinoa, thoroughly rinsed
2 cups of water (or high-quality vegetable or chicken broth)
1 English cucumber, diced
1 yellow bell pepper, diced
½ cup red onion, finely diced
⅓ cup crumbled feta cheese (optional)
¼ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
For the Sides:
2 ripe avocados, sliced
2 medium tomatoes (or 1 cup of cherry tomatoes), sliced or wedged
For the Zesty Herb Dressing & Marinade:
4 tablespoons of premium Extra Virgin Olive Oil (EVOO)
3 tablespoons fresh lemon juice (about 1 large lemon)
1 garlic clove, finely minced
1 teaspoon dried oregano
Salt to taste
Black pepper to taste
APPROX. Timing
Preparation time: 15 minutes
Cooking time: 20 minutes
Instructions
Rinse and Cook the Quinoa: Place the quinoa in a fine-mesh strainer and rinse thoroughly under cool running water to remove its natural bitter coating (saponin). In a medium saucepan, bring the 2 cups of water or broth to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let it cool.
Whisk the Dressing: In a small bowl or glass jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until completely emulsified.
Marinate and Grill the Shrimp: Pat the shrimp completely dry with a paper towel. Place them in a bowl, drizzle with 1 tablespoon of the prepared dressing, and toss to coat. Preheat your outdoor grill or an indoor stovetop grill pan over medium-high heat. Lightly oil the grates. Grill the shrimp for 2–3 minutes per side until they develop beautiful grill marks, turning pink, opaque, and slightly charred. Remove from the grill and let them cool slightly.
Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, diced cucumber, yellow bell pepper, and red onion.
Toss and Infuse: Pour the remaining dressing over the salad and toss gently to ensure every grain of quinoa and vegetable is beautifully coated. Fold in the grilled shrimp, fresh parsley, mint, and crumbled feta cheese if using.
Plate with the Sides: Divide the quinoa and shrimp salad onto plates. Arrange the fresh tomato wedges and creamy avocado slices beautifully on the side of each plate. Drizzle a tiny bit of extra virgin olive oil, a squeeze of lemon, and a pinch of sea salt over the avocado and tomatoes right before serving.
Tips and Variations
Switch up the veggies: Feel free to swap out the vegetables or add what you have on hand! French green beans blanched and chopped, or tender grilled asparagus pieces make absolutely wonderful, vibrant additions to this recipe.
Add a Mediterranean twist: Toss in a handful of pitted Kalamata or green olives! They add a delicious, briny pop of flavor that pairs beautifully with the feta and lemon dressing, while providing an extra boost of heart-healthy monounsaturated fats.
Protein swaps: If you want a variation without seafood, juicy grilled or roasted chicken chunks absorb this zesty style dressing beautifully and provide a fantastic source of lean, clean muscle-building protein. Organic tofu or chickpeas also make great plant-based alternatives.
Grain alternatives: If you want to change up the base, this salad works beautifully with wild rice, brown rice, farro, or even a low-carb cauliflower rice.
Meal prep champion: This salad holds up incredibly well in the fridge for up to 3 days, making it an excellent, refreshing option for a grab-and-go weekday lunch. Tip: If meal prepping, store the avocado and side tomatoes separately and slice them fresh right before eating!
Ingredients’ Goodness
Shrimp: An excellent source of lean, high-quality protein that is incredibly low in calories. Shrimp provides a robust dose of selenium and zinc for immune support, as well as astaxanthin—a unique antioxidant linked to reducing systemic inflammation and supporting skin health.
Quinoa: Often called a superfood, quinoa is one of the few plant foods that is a complete protein, meaning it contains all nine essential amino acids. It is highly rich in fiber, magnesium, and iron, offering sustained, slow-burning energy that keeps blood sugar levels balanced.
Avocado: Packed with heart-healthy monounsaturated fats, which help lower "bad" LDL cholesterol and reduce inflammation. They are an incredible source of fiber and potassium, and their healthy fats dramatically maximize the absorption of fat-soluble vitamins (like vitamins A, D, E, and K) from the rest of the meal.
Tomatoes: A rich source of lycopene, a powerful antioxidant linked to many health benefits, including reduced risk of heart disease. When paired with a healthy fat like olive oil or the monounsaturated fats in avocado, your body can absorb and utilize this cellular protection much more efficiently.
Onions: They contain quercetin, a potent antioxidant that combats oxidative stress and reduces inflammation. Prebiotics in red onions promote the growth of beneficial gut bacteria, improving digestion and boosting immunity. They contain Chromium which helps regulate blood sugar levels.
Garlic: Supports heart health by lowering blood pressure and "bad" LDL cholesterol, boosting the immune system to fight infections, and providing antioxidant and anti-inflammatory effects that protect cells and may reduce the risk of chronic diseases.
Extra Virgin Olive Oil: A cornerstone of the Mediterranean diet, EVOO is packed with monounsaturated fatty acids (like oleic acid) and high levels of polyphenols. These healthy fats support cardiovascular health and help lower systemic inflammation.
Cucumber & Bell Pepper: Hydrating and nutrient-dense, these vegetables add an abundance of fiber and Vitamin C, which stimulates collagen production, protects skin vitality, and strengthens immune response.
Lemon: Provides a burst of fresh flavor and a potent dose of Vitamin C, a powerful antioxidant that supports glowing skin health and dramatically enhances the absorption of the plant-based iron found in the quinoa.
Avocado: Packed with heart-healthy monounsaturated fats, which help lower "bad" LDL cholesterol and reduce inflammation. They are an incredible source of fiber and potassium, and their healthy fats dramatically maximize the absorption of fat-soluble vitamins (like vitamins A, D, E, and K) from the rest of the meal.
Olives: A fantastic source of oleic acid, a monounsaturated fatty acid that supports heart health and downregulates inflammation markers. They are also rich in vitamin E and powerful plant antioxidants like oleuropein, which protects blood lipids from oxidative stress and supports vascular integrity.
Oregano: A true powerhouse herb packed with volatile oils like carvacrol and thymol. These compounds boast powerful antibacterial, antimicrobial, and antifungal properties, making oregano an excellent ally for supporting gut health and overall immune resilience.
Parsley: Often underestimated as a simple garnish, parsley is a nutritional powerhouse loaded with vitamins A, C, and K. It contains unique volatile oil compounds and flavonoids (like apigenin) that offer chemoprotective benefits, help reduce cellular inflammation, and act as a natural diuretic to aid detoxification and reduce bloating.
Mint: Incredibly soothing to the digestive tract. It contains menthol, an active compound that helps relax the muscles of the digestive system, easing symptoms like gas, bloating, and indigestion. Mint is also rich in antioxidants and offers a refreshing hit of microbial protection for oral and gut health.
