Description
This vibrant Shrimp Quinoa Salad with Lime & Feta is a refreshing and nutrient-packed dish perfect for a light lunch or dinner. Featuring tender shrimp, fluffy quinoa, crisp bell peppers, peppery baby arugula, and creamy feta, all brought together with a zesty lime and honey dressing, it’s a delightful balance of flavors and textures.
Ingredients
Scale
Salad
- 2/3 cup dry quinoa (or 2 cups cooked quinoa)
- 1 pound shrimp (thawed, tails and shells removed)
- 1 Tbsp olive oil (for cooking shrimp)
- 2.5 oz baby arugula (about 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
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
- Cook Quinoa: Rinse the dry quinoa thoroughly in a sieve under cold water to remove any bitterness. Drain well, then transfer the quinoa to a medium saucepan. Add 1 1/4 cups of water and bring to a boil over medium-high heat. Once boiling, cover the saucepan and reduce the heat to low. Let it simmer gently for 15 minutes until all the water is absorbed. Remove from heat and fluff the quinoa with a fork to separate the grains.
- Cook Shrimp: While the quinoa is cooking, place the thawed shrimp into a small bowl and toss with 1 tablespoon of olive oil, salt, and pepper to taste. Heat a large skillet over medium-high heat. Add the shrimp in batches if necessary so they cook evenly. Cook each side for 1 to 2 minutes until the shrimp turn opaque and pink. Transfer cooked shrimp to a clean bowl and set aside.
- Make Dressing: In a small bowl, combine 1/4 cup olive oil, lime juice from 2 limes, 2 tablespoons honey, 1/2 teaspoon garlic powder, and 1/4 teaspoon cumin. Whisk everything together until the dressing is smooth and well blended. Taste and adjust salt and pepper as needed.
- Assemble Salad: In a large salad bowl, combine the baby arugula, cooked quinoa, cooked shrimp, chopped bell peppers, and crumbled feta cheese. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Add additional salt and pepper to taste. Serve immediately for a fresh experience or chill in the refrigerator for a refreshing cold salad.
Notes
- You can prepare the quinoa and shrimp ahead of time to make assembly quick and easy.
- For a vegetarian version, omit shrimp and add roasted chickpeas or grilled tofu.
- If you prefer a spicier dressing, add a pinch of cayenne pepper or chili flakes.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Make sure to rinse quinoa well to avoid any bitter taste.
