Mediterranean Grilled Shrimp Quinoa Salad

I've decided to start a new routine; the Thursday of every week is 'Quinoa Salad Night.'  I started this new tradition yesterday, so here you go.  My first weekly quinoa salad recipe!

I found the base for this recipe on Spoonful of Flavor, then did what I always do and dramatically 'enhanced' it.

This quinoa salad was delicious, and very easy too!  The only ingredients that require any cooking are the shrimp, bell peppers, green onions, and tomatoes, so it's great for during the summer when the absolute last thing you want to do is turn on the stove or heat up the oven.

For the dressing:

⅓ cup olive oil

¼ cup red wine vinegar

1 lemon, juiced

1 tsp salt
½ tsp pepper

For the salad:

½ lb. raw shrimp

2 TBSP olive oil

1 lemon, juiced

2 cloves garlic, minced

2 tsp oregano

Salt and pepper

10 mini bell peppers

1 bunch green onions

1 cup halved cherry tomatoes

1 ½ cups cooked quinoa (½ cup quinoa, 1 cup water)

1 (15 oz.) can garbonzo beans, drained and rinsed

½ cup crumbled feta cheese

3 persian cucumbers, quartered then thinly sliced

4 radishes, finely chopped

⅛ cup parsley, torn into bits

⅛ cup basil, torn into bits

⅛ cup oregano, torn into bits

Whisk together the dressing ingredients and let them sit for 30 minutes.

In a small bowl toss the shrimp in the olive oil, lemon juice, 1 clove of the garlic, oregano, and a light sprinkling of salt and pepper.  Let them marinate for at least 20 minutes.

Preheat a small pan coated in olive oil.  Sauté the remaining 1 clove garlic until is begins to bubble.

Add the tomatoes to the pan and sauté until they have slightly softened and are just beginning to brown.  Turn off the heat.

Preheat a BBQ to medium/high.  In a grill basket, toss the peppers and shrimp until the peppers are fully coated in the shrimps marinade. Grill the peppers and shrimp until the peppers are softened and the shrimps bodies are touching their tails.

Lightly grill the green onions until they begin to brown, then finely chop them.

Cut the tops off of the roasted bell peppers, then roughly chop them.

In a large bowl, toss together the dressing, peppers, green onions, tomatoes, quinoa, garbonzo beans, feta cheese, cucumbers, radishes, parsley, basil, and oregano.

Serve a bowl of the quinoa salad topped with sliced avocado and several shrimp.  This is a perfect meal for those summer days when you want to be outside but also want to put a delicious meal on the table!  If you want to do all of your cooking outside, you can cook the tomatoes in a grill pan on the BBQ instead of on the stove.

Mediterranean Grilled Shrimp Quinoa Salad

For the dressing:

⅓ cup olive oil

¼ cup red wine vinegar

1 lemon, juiced

1 tsp salt

1/2 tsp pepper

For the salad:

½ lb. raw shrimp

2 TBSP olive oil

1 lemon, juiced

2 cloves garlic, minced

2 tsp oregano

Salt and pepper

10 mini bell peppers

1 bunch green onions

1 cup halved cherry tomatoes

1 ½ cups cooked quinoa (½ cup quinoa, 1 cup water)

1 (15 oz.) can garbonzo beans, drained and rinsed

½ cup crumbled feta cheese

3 persian cucumbers, quartered then thinly sliced

4 radishes, finely chopped

⅛ cup parsley, torn into bits

⅛ cup basil, torn into bits

⅛ cup oregano, torn into bits

Whisk together the dressing ingredients and let them sit for 30 minutes.

In a small bowl toss the shrimp in the olive oil, lemon juice, 1 clove of the garlic, oregano, and a light sprinkling of salt and pepper.  Let them marinate for at least 20 minutes.

Preheat a small pan coated in olive oil.  Sauté the remaining 1 clove garlic until is begins to bubble.  Add the tomatoes to the pan and sauté until they have slightly softened and are just beginning to brown.  Turn off the heat.

Preheat a BBQ to medium/high.  In a grill basket, toss the peppers and shrimp until the peppers are fully coated in the shrimps marinade. Grill the peppers and shrimp until the peppers are softened and the shrimps bodies are touching their tails.  Lightly grill the green onions until they begin to brown.

Finely chop the green onions.  Cut the tops off of the roasted bell peppers, then roughly chop them.

In a large bowl, toss together the dressing, peppers, green onions, tomatoes, quinoa, garbonzo beans, feta cheese, cucumbers, radishes, parsley, basil, and oregano.

Serve a bowl of the quinoa salad topped with sliced avocado and several shrimp.  This is a perfect meal for those summer days when you want to be outside but also want to put a delicious meal on the table!  If you want to do all of your cooking outside, you can cook the tomatoes in a grill pan on the BBQ instead of on the stove. 


To see more of my pictures you can find me on Instagram at @audreygracephotography.