Last Updated on February 16, 2022 by Anne-Marie
Check out this Easy Quinoa and Shrimp Salad recipe if you’re on the lookout for protein packed quinoa shrimp salad recipes that make a quick weeknight dinner.
Why this recipe works
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.
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 you don’t have white cooking wine, you can substitute a little regular white wine with a dash of salt or some chicken or vegetable broth if you don’t use alcohol in your cooking.
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?
Looking for more easy seafood recipes?
Try these delicious, easy to make recipes:
- Spicy Instant Pot Jambalaya Recipe
- Seafood Risotto
- Hot Crab Spinach Dip Recipe Baked in French Bread Bowl
- Easy Cioppino Seafood Stew Recipe
- Shrimp Puttanesca with Quinoa Recipe
- Grilled Salmon in Foil Recipe Cooked Over a Campfire
- Crab Pasta Recipe with Pesto, Mushrooms & Tomatoes
- How to Throw a Cajun Seafood Boil Party
- Easy Dairy Free Oyster Chowder Recipe
- Ahi Tuna Tacos Recipe with Wasabi Cream and Mango Avocado Salsa
- 1 cup quinoa
- 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 a 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.
Amount Per Serving: Calories: 322Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 82mgSodium: 678mgCarbohydrates: 27gFiber: 5gSugar: 10gProtein: 18g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally posted on September 25, 2014. Updated with new photos and information.