Quinoa and Shrimp Salad

Prep Time
18 min
Cook Time
18 min
Recipe Details
  • 1 cup(s) uncooked quinoa
  • 2 cup(s) water
  • 1/4 tsp table salt
  • 4 oz uncooked green snap beans, fresh or frozen, cut in 1 1/2-inch lengths, steamed (about 1 rounded cup)
  • 1 medium sweet red pepper(s), cored, seeded and chopped
  • 12 oz uncooked shrimp, medium-size, cooked, peeled
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp fat free chicken broth
  • 1 Tbsp olive oil
  • 2 tsp dill, minced
  • 1/4 tsp table salt, or more to taste
  • 1/4 tsp black pepper, 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 flavor 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.

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