Berry Quinoa Salad with Shrimp
Protein-rich cold salad combining fluffy quinoa with seasoned cooked shrimp, fresh strawberries and blueberries. Lemon juice, paprika, and honey create a light dressing. Chill for several hours before serving garnished with fresh thyme for a refreshing lunch or dinner side.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 pound cooked shrimp, deveined with shells removedcooked chicken breast1:1proteinshellfish-free
maintains structure and nutrition
- 1 tablespoon lemon juice
- 1 teaspoon sweet paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons honey
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- fresh thyme leaves(optional)
Instructions
- 1
Rinse quinoa and place in a medium saucepan with water. Bring to a boil, then cover, reduce heat to low, and simmer. Keep covered, remove from heat, and let sit.
- 2
While quinoa cooks, place cooked shrimp in a medium mixing bowl. Add lemon juice, paprika, salt, and pepper. Toss well to combine and set aside.
- 3
Pour cooked quinoa into a large mixing bowl. Add honey, berries, and seasoned shrimp. Toss well to combine.
- 4
Allow to cool, then refrigerate to chill. Serve cold, sprinkled with fresh thyme leaves if desired.
Tips
Rinse quinoa thoroughly before cooking to remove bitter coating.
Prepare shrimp seasoning while quinoa cooks to save time.
Chill for at least 3 hours for best flavor development; overnight is ideal.
Good to Know
Refrigerate in airtight container up to 3 days.
Prepare up to 24 hours ahead. Assemble and chill overnight for flavors to meld.
Serve chilled. Garnish with fresh thyme leaves just before serving.
Common Mistakes
Skip rinsing quinoa to avoid bitter taste in finished salad.
Undercook quinoa to avoid mushy texture; follow timing exactly.
Omit chilling time to avoid flat flavors; allow adequate refrigeration.
Substitutions
maintains structure and nutrition