This vibrant, nutritious salad is a symphony of textures and flavors, featuring tender shrimp, fluffy quinoa, and a medley of fresh vegetables. It's not just a meal; it's an experience that captures the essence of summer with every bite.
Ingredients
Scale:
1 cup quinoa
1 pound shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
Salt to taste
Pepper to taste
Instructions
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
While the quinoa is cooking, prepare the shrimp. In a bowl, mix together the olive oil, lemon juice, minced garlic, salt, and pepper. Add the shrimp and toss to coat. Let it marinate for about 10 minutes.
Heat a grill pan or skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Gently fold in the cooked shrimp and crumbled feta cheese.
For the dressing, whisk together additional olive oil, lemon juice, salt, and pepper to taste. Drizzle over the salad and toss gently to combine.
Serve chilled or at room temperature. Enjoy your Mediterranean Shrimp Quinoa Salad!
