Photo of Quinoa and shrimp salad by WW

Quinoa and shrimp salad

Points® value
Total Time
36 min
18 min
18 min
If you’ve never tried quinoa, it’s time to expand your horizons. This grain-like food is rich in protein, and makes a great substitute for rice in pilafs.



2 cup(s)

Uncooked quinoa

1 cup(s)

Table salt

¼ tsp(s)

Uncooked green snap beans

4 oz, or frozen, cut in 1 1/2-inch lengths, steamed (about 1 rounded cup)

Red bell pepper

1 medium, cored, seeded and chopped

Uncooked shrimp

12 oz, medium-size, cooked, peeled

Fresh lemon juice

3 tbsp(s)

Fat free chicken broth

2 tbsp(s)

Olive oil

1 tbsp(s)

Fresh dill

2 tsp(s), minced

Table salt

¼ tsp(s), or more to taste

Black pepper

¼ pinch(es), or more to taste


  1. Place quinoa in a fine mesh sieve and hold under cold, running water to rinse well; drain. (Or you can put quinoa in a sheet of cheesecloth, run water through it and then let it drain).
  2. Bring 2 cups of water and 1/4 teaspoon of salt to a boil in a small saucepan; stir in quinoa and bring to a boil again. Reduce heat to low, cover and cook until tender, about 15 minutes. Uncover and remove pan from heat to cool.
  3. Combine green beans, red pepper and shrimp in a large salad bowl; stir in cooled quinoa. Combine lemon juice, broth, oil, dill, remaining 1/4 teaspoon of salt and black pepper in a cup; stir well. Pour oil mixture over salad and toss gently but well. Yields about 1 1/2 cups per serving.


Capers can add a delightful tangy flavour to this salad. Skip the dill and add 2 tablespoons of capers to the recipe instead, if desired. Because capers are salty, taste the salad before adding the last 1/4 teaspoon of salt – you may not need it.