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Shrimp Quinoa Salad with Lime & Feta Recipe

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3.9 from 4 reviews

This vibrant Shrimp Quinoa Salad with Lime & Feta is a refreshing and protein-packed meal featuring tender shrimp, fluffy quinoa, peppery arugula, colorful bell peppers, and creamy feta cheese. Tossed in a zesty honey lime dressing with a hint of garlic and cumin, this salad is perfect for a healthy lunch or dinner, served cold or at room temperature. It’s easy to prepare and ideal for meal prep, with leftovers that keep well.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 2/3 cup dry quinoa (or 2 cups cooked)
  • 1 pound shrimp (thawed, tails and shells removed)
  • 1 Tbsp olive oil (for cooking shrimp)
  • 2.5 oz baby arugula (70 grams)
  • 2 medium bell peppers, cored and chopped (red, yellow, or orange)
  • 1/2 cup crumbled feta cheese (about 100g or 3.5 oz)
  • Salt and pepper, to taste

Honey Lime Dressing

  • 1/4 cup olive oil
  • 2 limes, juiced
  • 2 Tbsp honey
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • Salt and pepper, to taste

Instructions

  1. Cook Quinoa: Rinse the dry quinoa thoroughly in a sieve under cold water. Drain well and transfer to a medium saucepan. Add 1 1/4 cups of water and bring to a boil over high heat. Once boiling, cover the saucepan with a lid, reduce heat to low, and let it simmer gently for 15 minutes until the quinoa absorbs the water and is tender. Once cooked, fluff the quinoa with a fork and set aside to cool slightly.
  2. Cook Shrimp: While the quinoa is cooking, place the thawed and peeled shrimp in a small bowl. Toss them with 1 tablespoon of olive oil, salt, and pepper to season. Heat a large pan over medium-high heat until hot. Add the shrimp in a single layer in batches if necessary, cooking each side for 1 to 2 minutes until the shrimp are opaque and pink. Transfer cooked shrimp to a clean bowl and set aside.
  3. Make Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, honey, garlic powder, cumin, and a pinch of salt and pepper until the dressing is smooth and emulsified.
  4. Assemble Salad: In a large salad bowl, combine the baby arugula, cooked quinoa, cooked shrimp, and chopped bell peppers. Add the crumbled feta cheese on top. Pour the honey lime dressing over the salad and gently toss everything together to combine evenly. Taste and adjust seasoning with additional salt and pepper if needed.
  5. Serve: Enjoy the salad immediately or chill for a refreshing cold meal perfect for meal prepping. Leftovers keep well in the refrigerator.

Notes

  • Ensure quinoa is rinsed well to remove its natural bitter coating before cooking.
  • Cook shrimp just until pink and opaque to avoid toughness.
  • Bell peppers add a sweet crunch; feel free to use your favorite colors.
  • Leftover salad can be stored in an airtight container in the fridge for up to 3 days.
  • To make this salad gluten-free, ensure all ingredients, especially spices, are certified gluten-free.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://dishiary.com/shrimp-quinoa-salad-with-lime-and-feta-recipe-2/