Imagine a dish that combines the protein-packed punch of quinoa, the succulent sweetness of perfectly grilled shrimp, and a zesty citrus dressing that will transport your palate to a tropical paradise. This Quinoa Salad with Grilled Shrimp is not just a meal; it's a culinary experience that promises to revolutionize your summer dining, offering a perfect balance of nutrition, flavor, and elegance in just 25 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 orange, juiced
- 1 lemon, juiced
- 1 tablespoon honey
- 2 cups mixed greens
- 1 avocado, diced
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, pat shrimp dry with paper towels. Season with garlic powder, salt, and pepper.
- Preheat grill or grill pan to medium-high heat. Brush shrimp with olive oil to prevent sticking.
- Grill shrimp for 2-3 minutes per side until pink and slightly charred, with internal temperature reaching 145°F.
- For citrus dressing, whisk together orange juice, lemon juice, and honey in a small bowl until well combined.
- Once quinoa is cooked, fluff with a fork and let cool for 5 minutes.
- In a large serving bowl, combine cooled quinoa, mixed greens, and diced avocado.
- Top salad with grilled shrimp and drizzle with citrus dressing.
- Gently toss all ingredients to ensure even coating and serve immediately.
Tips
- Quinoa Mastery: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer for best results.
- Shrimp Grilling Secrets: Pat shrimp completely dry before seasoning to ensure perfect caramelization and prevent steaming.
- Temperature is Key: Use a meat thermometer to check shrimp doneness - they're perfectly cooked at 145°F and turn pink with slight charring.
- Dressing Technique: Whisk citrus dressing ingredients until fully emulsified for a smooth, well-integrated flavor.
- Serving Suggestion: Serve immediately after tossing to maintain the salad's fresh texture and prevent avocado from browning.
Nutrition Facts
Calories: 627kcal
Carbohydrates: 69g
Protein: 35g
Fat: 26g
Saturated Fat: g
Cholesterol: 220mg
