If you’re on the lookout for protein packed quinoa shrimp salad recipes that make a quick weeknight dinner, check out this Easy Quinoa and Shrimp Salad recipe.
Since you’re busy, I know you want dinners you can put together in around 30 to 40 minutes without a lot of prep or trips to the store. It’s probably why you don’t make dinner salads at home, since that involves chopping vegetables, and grilling meat. Even a simple chef salad requires waiting around for eggs to boil!
However, this quinoa edamame salad recipe is the perfect solution. That’s because it’s almost entirely made from ingredients that you can keep in the pantry and freezer, such as quinoa, frozen edamame soybeans, canned sea shrimp, roasted red peppers, white cooking wine, and a bottled balsamic vinaigrette dressing. Just add prewashed baby lettuce and boom, you have an amazing dinner salad.
Pride Of India - Organic White Royal Quinoa - Protein Rich Whole Grain, 1.5 Pound JarCascadian Farm Organic Shelled Edamame, 10 Ounce -- 12 per case.Chicken of The Sea Shrimp, Medium, 4 OunceMancinci Roasted Pepper, 12 ozMizkan Americas Inc Holland House White Cooking Wine, 16 oz
This Mama’s tips for making Easy Quinoa and Shrimp Salad
This quick and easy salad recipe is a time saver with just a little planning.
First, you’ll need to start putting this entrée salad together the night before by cooking up the quinoa and roasted red peppers. You can do that while you’re cooking up dinner or cleaning up the kitchen.
The next morning, put all the ingredients together to marinate in the balsamic vinaigrette dressing when you leave in the morning. This will save you the step of defrosting the frozen edamame soybeans and roast corn in the microwave. Just remember to pick up a bag of prewashed mixed baby lettuce from the store, and dinner will be ready in the time it takes to spoon the quinoa on to each plate.
If you’re pressed for time in the morning, you can put the cooked quinoa and the rest of the ingredients together in about 10 minutes. Either way you plan it, this Easy Quinoa and Shrimp Salad is an easy to put together, nutritious entrée salad that’s delicious, too.
Quinoa, edamame & salad recipe leftovers and substitutions
Take any Easy Quinoa and Shrimp Salad leftovers to work for the lunch the next day by placing some lettuce in a sandwich baggie and the quinoa mixture in a plastic container. Combine them before eating so the lettuce doesn’t get soggy.
If you can’t find frozen roasted corn, regular frozen corn is fine. This easy shrimp salad recipe is also a terrific way to use leftover corn on the cob after you’ve grilled some up. Just cut the corn off the cob and add it to the salad!
If shrimp is a little too icky for the kids, substitute diced ham, turkey or chicken instead. You can also serve the quinoa and shrimp salad and lettuce in wraps or pita pockets if the kids go, “Ew, salad. Yuck!” Everything is tastier as a sandwich, right?
Easy Quinoa and Shrimp Salad
- 1 cup quinoa, rinsed
- 1 cup water
- 1 cup white cooking wine
- 1 (16 ounce) jar roasted red peppers, drained and chopped
- 2 cups frozen edamame soybeans, defrosted
- 1 cup frozen roasted corn, defrosted
- 2 (4 ounce) cans canned sea shrimp, drained
- 3/4 cup bottled balsamic vinaigrette dressing
- 1 (5 ounce) bag baby spring lettuce mix
- Place water and white cooking wine in medium saucepan. Bring to a boil over high heat.
- Add quinoa and chopped roasted red peppers. Bring water back up to a boil, then reduce heat. Cover and cook for 15 minutes until water has been absorbed. Remove from heat and let sit for 10 minutes. Fluff quinoa with a fork and let cool. (Can be made the night before. Refrigerate.)
- Combine peppers and quinoa with edamame, corn, shrimp and balsamic vinaigrette. Stir to combine. (Can be made the morning before. Refrigerate.)
- To serve, place some lettuce on a dinner plate and place a serving of the quinoa mixture on top.
- Serving size: 1 1/3 cup
Originally posted on September 25, 2014. Updated with new photos and information.