Yield: about 4-6 servings


  • 1 lb. shrimp, peeled and deveined
  • Zest and juice of 1 lemon
  • 2 tsp. olive oil, divided
  • Coarse salt and freshly ground pepper
  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1 cucumber, peeled, seeded and chopped
  • 1 pint cherry or grape tomatoes, halved
  • 2 green onions, chopped
  • 1 cup chopped flat leaf parsley

For the dressing:

  • 2 cloves garlic, minced or pressed
  • Juice of ½ lemon
  • ¼ cup extra virgin olive oil
  • Coarse salt and freshly ground pepper
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  • step 1: HideShow Images

    In a medium bowl, combine the shrimp with the lemon zest, lemon juice, and 1 teaspoon of the olive oil. Season with salt and pepper. Toss to combine. Cover and refrigerate for 1 hour.

  • step 2: HideShow Images

    Add the water to a medium saucepan and bring to a boil over medium-high heat. Stir in the quinoa and reduce the heat to medium low. Cover and cook 15 minutes, until the water is mostly absorbed. Remove from the heat, fluff with a fork, replace the cover and let stand for 5 minutes. Transfer to a large bowl and let cool.

  • step 3: HideShow Images

    Heat the remaining teaspoon of oil in a large skillet over medium-high heat. Add the shrimp to the pan in a single layer and cook, turning once, just until opaque, about 2 minutes total. Remove from the pan and let cool. Add to the bowl with the quinoa.

  • step 4: HideShow Images

    To the large mixing bowl, add the chopped cucumber, tomatoes, green onion and parsley. In a small bowl, combine the garlic, lemon juice, and olive oil for the dressing. Season generously with salt and pepper. Whisk until well blended, then pour over the salad in the large bowl. Stir everything together until well combined. Serve chilled or at room temperature.