Shrimp Quinoa Salad Recipe

This easy shrimp salad with quinoa and vegetables makes a delicious and healthy lunch or dinner. Fresh herbs like basil and mint add lots of bright flavor - we also love it with cilantro, so use what you have on hand.

Serves 3-4 people
Cook Time: 25 minutes

INGREDIENTS

  • 1 pound Del Pacifico Blue Shrimp 16/20
  • 1 cup quinoa
  • 2 cups water
  • ½ cup cherry tomatoes, halved
  • 2 Tablespoons basil, finely chopped
  • 1 Tablespoon mint, finely chopped
  • 1 garlic clove, finely chopped
  • ½ onion, finely chopped
  • ½ cucumber, finely chopped
  • ½ yellow bell pepper, finely chopped
  • 1 zucchini, finely chopped
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • Salt and pepper
  • Iced water

DIRECTIONS

  1. Cook the quinoa in a little olive oil in a pot for 1-2 minutes, then add the water. Once the water comes to a boil, lower the heat, cover and cook for 10 minutes.
  2. Turn off the heat and let the quinoa sit, covered, for other 10 minutes. Remove the lid, puff the quinoa with a fork and allow it to cool.
  3. Meanwhile, sauté the onions, garlic and zucchini until softened. Allow to cool.
  4. Poach the shrimp in boiling water for 3 minutes, then add to a bowl of iced water to stop them from cooking further. After a few minutes, drain the shrimp.
  5. Mix all the ingredients in a bowl and season with olive oil, balsamic, vinegar, salt and pepper.

SEAFOOD USED IN THIS RECIPE

Del Pacifico Blue Shrimp 16/20