I love having a hearty pasta or whole grain salad on hand for a healthy lunch or dinner. Who am I kidding? Breakfast and after school snacks are a great time to eat a hearty salad, too, and unless I put a note on the food in our refrigerator that says “Keep Out!” with a mean face, it gets eaten around here!
When I talk about salad I don’t mean green lettuce salad, I mean “salad”, like pasta salad, chicken salad or potato salad, where it’s really a full meal in a dish, not just a green side salad. This salad makes a satisfying meal and is still good the next day although you may need to add a little more dressing or a splash of olive oil and/or salt/lemon juice to freshen it up. Make sure to keep the salad in an air-tight container.
- 2 cups quinoa
- 4 cups water
- 1/2 cup red onion, diced
- 2 cucumbers,diced
- 3 tomatoes, diced
- 1/4 cup cilantro, chopped
- 4 cups cooked, peeled and frozen shrimp
- 2 garlic cloves, minced
- zest of one lime
- 1/3 cup olive oil
- 1/4 cup water
- 1 teaspoon sea salt
- 1 teaspoon Old Bay
- juice of 2 limes
- juice of 1 lemon
- Tabasco to taste
- Cook quinoa with water according to instructions.
- Once cooked, cool quinoa completely in large bowl by stirring it and letting grains separate.
- Once cooled, add vegetables and shrimp, stir.
- Mix ingredients together in glass jar with lid and shake.
- Pour over quinoa, shrimp and vegetables and stir until combined.
I like to make lots of whatever I’m cooking so that there’s plenty of leftovers. You can easily halve this recipe.
Corn or black beans would be good in here, too. Experiment with what you like and have on hand. This is great as a meal but could also be served as a nice side-dish. Enjoy!