Recipes Shrimp & Quinoa Salad (6-ingredient or less, Entree)

Number of Servings
    • 12 ounces fresh or frozen large shrimp
    • 1 cup quinoa
    • 2 small oranges
    • 3 tablespoons white balsamic vinegar
    • 1 5-ounce package baby spinach or arugula



Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry with paper towels. Thread shrimp on four 8-inch skewers. Grill skewers on the rack of a covered grill directly over medium heat for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling. 

Meanwhile, rinse quinoa; drain. In a medium saucepan bring 2 cups water to boiling. Add quinoa. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Remove from heat.  Finely grate 1 teaspoon of orange peel from one orange; set aside. Cut remaining peel from oranges and discard. Holding an orange over a bowl to catch juices, cut segments from orange (set segments aside). Squeeze juice from membranes into bowl. Repeat with remaining orange. Stir in finely shredded orange peel, balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Add shrimp, quinoa, and spinach; toss gently tosses to combine.

Serve with orange segments evenly on top.

Nutrition Information

281 calories, 3g fat, 119mg cholesterol, 263mg docium, 42mg carbohydrates, 5g fiber, 22g protein