Photo: Brie Passano; Styling: Lindsey Lower
Serves 2 (serving size: 2 cups)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Dorseyl's Review

February 27, 2015
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!

Bob's Review

April 21, 2015
I really liked this salad.  Fresh, light, filling.  Delicate flavors--nothing too over-powering.  Will be making this one again.  Perfect for spring, summer picnics.

Not bad for a light salad

November 29, 2015
The dill was good. I would leave the snap peas out next time. It needed more dill and lemon. I probably won't make it again but everyone said it was good but not great.