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Shrimp and Quinoa Salad

A light, textured salad that combines shrimp and quinoa with fresh spinach and orange sections, perfect for a quick lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked quinoa Use cold, cooked quinoa to prevent clumping.
  • 8 to 10 pieces cooked shrimp Pat cooked shrimp dry to help dressing cling.
  • a few handfuls baby spinach Toss gently to avoid shredding.
  • to taste scallions, chopped Adjust quantity to control sharpness.
  • 1 piece orange, cut into sections Zest before sectioning to capture oils.
  • to taste orange zest
  • 1 cup julienne vegetables (prepackaged, suggested broccoli slaw) Add at the last moment for crunch.
  • to taste Asian dressing Start with a small amount and add more if needed.

Method
 

Preparation
  1. Combine cooked quinoa, shrimp, spinach, scallions, orange sections, orange zest, and julienne vegetables in a bowl.
  2. Add Asian dressing and toss gently until everything is coated.
  3. Serve and enjoy.
Serving Suggestions
  1. Serve chilled or at room temperature for best texture.
  2. Place a bed of baby spinach on each plate and spoon the salad on top.
  3. Garnish with extra orange zest and whole scallion rings.

Notes

Refrigerate in an airtight container for up to 2 days. Store dressing separately if keeping it for more than a few hours. Do not freeze.