Quick Shrimp Quinoa Salad

Name: Quick Shrimp Quinoa Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups water; 1 pound shrimp, peeled and deveined; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; Salt and pepper, to taste

Highlighted under: Quick Prep Recipes

I love making this Quick Shrimp Quinoa Salad when I need a healthy meal that comes together in a flash. With a delightful mix of protein-rich shrimp and nutritious quinoa, it's packed with flavor and texture. The zesty dressing adds the perfect touch, making it a go-to option for lunch or a light dinner. Plus, it's easy to customize with whatever vegetables I have on hand! It's my favorite way to enjoy a filling meal without spending too much time in the kitchen.

Created by

Emily

Last updated on 2026-02-07T22:28:48.649Z

When I first stumbled upon this Quick Shrimp Quinoa Salad recipe, I was amazed by how quickly I could prepare such a nutritious dish. I appreciate how the combination of fresh veggies, plump shrimp, and savory quinoa creates a well-balanced meal in just 25 minutes! One tip I learned is to toast the quinoa in a bit of olive oil before boiling it, which enhances its nutty flavor.

Each time I make this salad, I experiment with different vegetables depending on what I have in my fridge. Cherry tomatoes add a burst of color, while cucumber provides a refreshing crunch. The key is in the dressing; a squeeze of lemon and a splash of olive oil bring everything together beautifully!

Why You'll Love This Recipe
Quick and easy preparation for busy evenings
Packed with protein and nutrients for a healthy meal
Versatile: customize with your favorite vegetables
Deliciously refreshing flavor with zesty dressing

Choosing the Right Quinoa

When making quinoa salad, the quality of your quinoa can significantly impact the dish. I recommend using organic quinoa, which often has a nuttier flavor and better texture. Rinse the quinoa well before cooking to remove any bitterness from the saponins, a natural coating. If you're in a pinch, tri-color quinoa not only adds visual appeal but also provides a slight difference in texture and flavor, offering a delightful contrast when combined with the shrimp and vegetables.

Cook the quinoa to a fluffy perfection by watching for the grains to expand—this typically takes around 15 minutes over a simmering heat. After cooking, let it sit covered for 5 minutes before fluffing with a fork. This resting period helps enhance the texture, making it light rather than sticky, which is essential for a refreshing salad.

Enhancing the Shrimp Flavor

Shrimp are naturally sweet and juicy, but a little seasoning goes a long way. When cooking the shrimp, aim for a medium heat that creates a slight sear without overcooking them. This usually takes about 2-3 minutes per side. You can experiment with additional spices like smoked paprika or garlic powder to elevate the flavor further, infusing every bite with a savory depth.

If you're looking for a twist, consider marinating the shrimp for 15-30 minutes before cooking. A simple blend of olive oil, garlic, and a touch of chili flakes can add a delightful kick and enhance the overall depth of your salad.

Customizing Your Salad

One of the standout features of this salad is its versatility. Feel free to swap out the vegetables based on what you have on hand or in season. Bell peppers, avocados, or even roasted corn can add different flavors and textures. I often use whatever is fresh in my fridge to give the salad a personal touch. Just keep the overall balance of colors and textures in mind to create a visually appealing dish.

For added richness, consider incorporating beans or legumes, such as black beans or chickpeas, to up the protein and fiber content. These swaps not only change the taste profile slightly but also make the salad even more filling, which is perfect for meal prep or a hearty lunch.

Ingredients

Ingredients:

For the Salad

1 cup quinoa, rinsed and drained
2 cups water
1 pound shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/4 cup fresh parsley, chopped

For the Dressing

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste

Instructions

Instructions:

Cook the Quinoa

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the water is absorbed. Set aside to cool.

Cook the Shrimp

While the quinoa is cooking, heat a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Season with salt and pepper.

Prepare the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.

Combine Ingredients

In a large bowl, combine the cooked quinoa, shrimp, cherry tomatoes, cucumber, red onion, and parsley. Pour the dressing over the salad and toss gently to combine.

Serve

Serve the salad chilled or at room temperature, garnished with additional parsley if desired.

Pro Tips

For added flavor, try marinating the shrimp in garlic and herbs before cooking. You can also add avocado or nuts for extra texture.

Storage Tips

This Quick Shrimp Quinoa Salad can be stored in an airtight container in the refrigerator for up to three days. However, keep in mind that the flavors continue to develop as it sits. If you prefer a fresher taste, consider preparing the components separately and assembling them just before serving. This strategy ensures that the shrimp and veggies retain their individual textures without becoming soggy.

If you decide to meal prep, the quinoa and shrimp can be cooked ahead and stored separately. This helps maintain their flavor and texture. Just reheat the shrimp gently to prevent drying them out, ideally in a skillet over low heat for a couple of minutes.

Perfect Pairings

Serving this salad with a side of whole-grain bread or pita makes for a complete meal. For those who enjoy an extra crunch, toasted nuts or seeds sprinkled on top can elevate the texture beautifully, adding a nice contrast to the soft ingredients.

Consider pairing it with a light white wine, such as Sauvignon Blanc, which complements the zesty dressing and shrimp perfectly. For a non-alcoholic option, a sparkling water with a hint of lime is refreshing and rounds out the meal elegantly.

Variations for Every Palate

To cater to different tastes, you might explore variations like adding fresh herbs beyond parsley, such as mint or basil, which can enhance the salad's freshness. Alternatively, for those who enjoy a bit of heat, slicing jalapeños or adding a sprinkle of red pepper flakes can bring an energizing kick.

For a Mediterranean flair, swap the lemon dressing for a balsamic vinaigrette and toss in olives and feta cheese. This slight adjustment can transform the entire dish and cater to diverse flavor preferences while keeping the essence of a healthy, satisfying meal.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Just keep the dressing separate until you're ready to serve.

→ Is this recipe gluten-free?

Yes, quinoa is a gluten-free grain, making this salad suitable for those with gluten sensitivities.

→ What vegetables can I substitute?

Feel free to use any vegetables you like! Bell peppers, corn, or spinach can be great alternatives.

→ How can I make this salad more filling?

You can add ingredients like chickpeas or avocado for extra protein and healthy fats.