• 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


  • Combine 3/4 cup water, quinoa, and 1/8 tsp 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.
  • 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.
  • Combine remaining 1/4 tsp 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.


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