Tropical Quinoa Salad Bowl with Shrimp
Tropical Quinoa Salad Bowl with Shrimp is bursting with fresh, bright flavours. This light lunch or dinner is super satisfying, healthy and pretty! A perfect summer dinner for a relaxing weekend or a busy weeknight. This is a hearty dish that’s somehow also light, and is all in one bowl! A fantastic “one bowl” meal that works really well for lunch or dinner. It’s lovely for a dinner party, and quick and easy enough for a busy weeknight.
- Grapeseed oil for the pan
- 453g medium shrimp, peeled and deveined (click here for how to peel & devein)
- A can (566g) pineapple chunks in 100% pineapple juice
- 1 cup of coconut water
- One teaspoon low sodium, gluten-free soy sauce
- 1 cup quinoa, rinsed
- zest of 1 lime
- 2 tablespoons lime juice
- ¾ cup red onion, very thinly sliced
- 2 cups loosely packed lettuce (baby greens, romaine, your choice)
- ¼ cup fresh mint washed and dried, roughly chopped
- ¼ cup fresh basil washed and dried, roughly chopped
- salt and pepper to taste
- pinch cayenne pepper
- Add enough grapeseed oil to coat the bottom of a large sauté pan. Heat the pan with the oil over high heat.
- Season both sides of the shrimp with salt and pepper, and once the pan is hot, add them to the pan. You should hear a sizzling sound – if you don’t, your pan’s not hot enough. Wait until the pan is very hot and listen for the sizzle! Sauté the shrimp just until cooked through, about 1 to 1½ minutes per side. Set aside to cool.
- Drain the pineapple chunks over a medium-sized saucepan. Make sure to get all of the juice from the can – it should measure exactly 1 cup. Set the pineapple chunks aside for later.
- Add the coconut water and the soy sauce to the saucepan, along with the quinoa. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.
- Place the quinoa in a large serving or mixing bowl and let it cool completely. Add the lime zest and juice, onions, greens, pineapple chunks, raspberries, shrimp, and herbs.
- Mix it gently to combine, and season to taste with salt and pepper.
Recipe adapted from Cooking on the Weekends