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.
3/4 cup water
1/2 cup uncooked quinoa, rinsed and drained
1/4 teaspoon kosher salt, divided
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
How to Make It
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.
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.
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.
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I thought this recipe was just okay. The dill flavor with the shrimp was good but mostly because it reminded me of another CL recipe for pasta with shrimp, radishes and a buttermilk-dill dressing. Look that one up and make it instead!
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