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Shrimp Quinoa Salad with Lime & Feta Recipe

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4 from 7 reviews

This Shrimp Quinoa Salad with Lime & Feta is a fresh, protein-packed meal featuring tender shrimp, nutty quinoa, peppery arugula, sweet bell peppers, and tangy feta. Tossed in a vibrant honey lime dressing with a hint of garlic and cumin, this salad can be enjoyed immediately or chilled for a healthy meal prep option perfect for lunch or dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 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 in a fine sieve under cold water to remove any bitterness. Drain well, then transfer quinoa to a saucepan. Add 1 1/4 cups of water and bring to a boil. Once boiling, cover the pan, reduce heat to low, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. Remove from heat and fluff with a fork.
  2. Cook Shrimp: While the quinoa cooks, toss the thawed shrimp in a small bowl with 1 tablespoon olive oil, salt, and pepper. Heat a large pan over medium-high heat. Add the shrimp in batches if necessary to avoid overcrowding. Sauté the shrimp for 1-2 minutes per side until they turn opaque and pink. Transfer cooked shrimp to a clean bowl and set aside.
  3. Make Dressing: In a small bowl, combine the olive oil, fresh lime juice, honey, garlic powder, cumin, salt, and pepper. Whisk vigorously until the dressing is smooth and well emulsified.
  4. Assemble Salad: In a large salad bowl, combine the cooked quinoa, sautéed shrimp, baby arugula, chopped bell peppers, and crumbled feta cheese. Pour the honey lime dressing over the salad and toss gently to coat all ingredients evenly. Adjust seasoning with additional salt and pepper if needed.
  5. Serve: Enjoy the salad immediately as a fresh meal or refrigerate and serve chilled for a refreshing option that holds up well as leftovers.

Notes

  • Quinoa can be cooked ahead of time and stored in the fridge for up to 3 days to speed up meal prep.
  • Shrimp can be swapped for cooked chicken or tofu for variation.
  • This salad is perfect for meal prepping as flavors develop well when refrigerated.
  • Use fresh lime juice for the best bright flavor in the dressing.
  • Adjust honey quantity in the dressing to make it more or less sweet according to your preference.
  • 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/