Spinach and Quinoa Salad with Shrimp

Spinach and Quinoa Salad with Shrimp


  • 3/4 cup water

  • 1/2 cup uncooked quinoa, rinsed and drained

  • 1/4 tsp kosher salt, divided

  • Cooking spray

  • 1/2 lb medium shrimp, peeled and deveined

  • 1/2 tsp freshly ground black pepper, divided

  • 1 1/2 Tbsp J.Olive Co. extra-virgin olive oil

  • 3 Tbsp fresh lemon juice

  • 1 tsp chopped fresh dill

  • 1/4 tsp 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


  1. Combine 3/4 cup water, quinoa, and 1/8 tsp salt in a small saucepan; bring to a boil.

  2. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed and quinoa is tender. Cool quinoa mixture slightly.

  3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining 1/8 tsp salt and 1/4 tsp pepper. Add shrimp to pan; cook 2 minutes on each side or until done.

  4. Combine remaining 1/4 tsp pepper, oil, lemon juice, dill, and honey in a large bowl, stirring with a whisk.

  5. Add quinoa, shrimp, spinach, and remaining ingredients; toss gently to combine.

Recipe from Myrecipes.com.