Shrimp and Quinoa Salad with Citrus Vinaigrette

Name: Shrimp and Quinoa Salad with Citrus Vinaigrette
Cook time: 15 min
Yield: 4 servings
Ingredients: 180 g quinoa rinsed; 360 ml water for cooking quinoa; 2 g salt divided; 340 g shrimp peeled and deveined; 10 ml olive oil divided; 2 g salt divided; 2 g black pepper freshly ground; 30 ml lemon juice freshly squeezed; 30 ml orange juice freshly squeezed; 2 g lemon zest finely grated; 6 g garlic minced; 10 g Dijon mustard; 20 ml olive oil divided; 4 g salt divided; 200 g cucumber diced; 60 g red onion very thinly sliced; 20 g parsley chopped; 10 g dill chopped; 60 g feta crumbled

A mixed quinoa side finished with grilled shrimp, cucumber, red onion, and herbs, then dressed with a lemon-orange vinaigrette. The grains stay fluffy, the shrimp are lightly charred, and the salad is served at room temperature for a clean, bright bite.

By Julienne

Shrimp and Quinoa Salad with Citrus Vinaigrette

Cook time: 15 minutes

Servings: 4

Ingredients

180 g quinoa rinsed
360 ml water for cooking quinoa
2 g salt divided
340 g shrimp peeled and deveined
10 ml olive oil divided
2 g salt divided
2 g black pepper freshly ground
30 ml lemon juice freshly squeezed
30 ml orange juice freshly squeezed
2 g lemon zest finely grated
6 g garlic minced
10 g Dijon mustard
20 ml olive oil divided
4 g salt divided
200 g cucumber diced
60 g red onion very thinly sliced
20 g parsley chopped
10 g dill chopped
60 g feta crumbled

Instructions

Combine the rinsed quinoa, water, and 2 g of the salt in a medium saucepan. Bring to a boil, then cover, reduce to low, and simmer until the water is absorbed, 14 to 15 minutes. The quinoa looks fluffy and the water is fully absorbed.
Remove the pan from the heat and let the quinoa stand covered for 5 minutes, then spread it on a plate or tray to cool for a few minutes while you cook the shrimp. The quinoa is tender and no longer steaming heavily.
Pat the shrimp dry and season with 2 g of the salt and the black pepper. Heat 10 ml of the olive oil in a large skillet or grill pan over medium-high heat. Cook the shrimp in a single layer for 1 to 2 minutes per side until opaque and lightly browned. The shrimp are opaque through the center and springy, not translucent.
In a small bowl or jar, whisk together the lemon juice, orange juice, lemon zest, garlic, Dijon mustard, remaining 20 ml olive oil, and remaining 4 g salt. The vinaigrette looks emulsified and slightly thickened.
In a mixing bowl, combine the cooled quinoa, cucumber, red onion, parsley, and dill. Add the vinaigrette and toss until evenly coated. The grains are glossy and the herbs are distributed evenly.
Fold in the shrimp and transfer to a serving dish. Top with the crumbled feta, if using, and serve at room temperature. The salad is evenly mixed and lightly dressed, with the shrimp visible throughout.