I have a problem with salads. Mainly, I don’t want to make them. And mainly, that’s because I don’t want to eat them.
When I come home from work, and I’m starving, and it’s below zero…those vegetables don’t call out my name with nearly as much gusto as the pasta and cheese.
So I count this shrimp and quinoa salad as an accomplishment, considering I used all my produce before its crispy freshness turned to mushiness. Sometimes it’s just hard to find the willpower to make a salad. I think you know what I mean.
But get a load of this: warm shrimp and quinoa drizzled with Sesame Ginger dressing tossed with a handful of fresh veggies… there, that wasn’t so bad now, was it?
And you have to admit, this salad is even pretty, isn’t it? And think of how healthy you will feel after you eat it. Or, do as I do, and think of how much more ice cream you can have for dessert.
This shrimp and quinoa salad is super healthy, bright, and colorful. Fresh spinach, sauteed shrimp, quinoa, orange zest, and Asian dressing.
1 cup cooked quinoa
8–10 cooked shrimp
- a few handfuls of baby spinach
- scallions, chopped
1 orange, cut into sections
- orange zest
- julienne vegetables (I used a prepackaged broccoli slaw)
- Asian dressing
- Mix everything up.
Prep Time: 30 mins
Cook Time: 1 min
Keywords: shrimp salad, quinoa salad, shrimp and quinoa
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In case you were wondering, I thought I would be sophisticated and make my own Asian dressing (no recipe). I have had success with a Thai peanut dressing, but I think I got a little too cocky this time around. My homemade dressing tasted reminiscent of…something bad. Yuck. Store-bought dressing to the rescue!
If you have a favorite salad, please share! I could use any inspiration possible to keep this salad thing going…
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