Tropical Quinoa Salad Bowl with Shrimp

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
  1. Add enough grapeseed oil to coat the bottom of a large sauté pan. Heat the pan with the oil over high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Mix it gently to combine, and season to taste with salt and pepper.

Recipe adapted from Cooking on the Weekends

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