Spinach and Quinoa Salad with Shrimp

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Spinach and Quinoa Salad with Shrimp Recipe

Photo: Brie Passano; Styling: Lindsey Lower

Simple, fresh, and perfectly portioned for two, this main dish salad is great for a quiet weeknight. Just you? Enjoy the second portion for lunch tomorrow; it will hold up nicely.

Serves 2 (serving size: 2 cups)


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3/4 cup water
1/2 cup uncooked quinoa, rinsed and drained
1/4 teaspoon kosher salt, divided
Cooking spray
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh dill
1/4 teaspoon honey
2 cups fresh baby spinach leaves
1 cup thinly sliced English cucumber
1/2 cup thinly sliced radish
1/2 cup sugar snap peas, thinly sliced


1. Combine 3/4 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed and quinoa is tender. Cool quinoa mixture slightly.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to pan; cook 2 minutes on each side or until done.

3. Combine remaining 1/4 teaspoon pepper, oil, lemon juice, dill, and honey in a large bowl, stirring with a whisk. Add quinoa, shrimp, spinach, and remaining ingredients; toss gently to combine.

Created date

January 2015

Nutritional Information

Calories 367
Fat 14.4 g
Satfat 1.9 g
Monofat 8.2 g
Polyfat 2.7 g
Protein 23 g
Carbohydrate 37 g
Fiber 6 g
Cholesterol 143 mg
Iron 4 mg
Sodium 462 mg
Calcium 125 mg