Colorful Shrimp and Quinoa Salad
I’ve mentioned this before, but I’ll say it again. Hubby spoils me. He packs my lunch every morning before work while I’m getting ready. It works out well since we ride to work together. So every morning, he packs me all sorts of healthy snacks to keep me full throughout the day.
I love eating salads for lunch. I usually go with this Massaged Kale Salad with Pear and Pumpkin Seeds. But sometimes I like to mix things up. I was browsing foodgawker and this recipe caught my eye. Lucky for me, we had all of the ingredients on hand!
This Colorful Shrimp and Quinoa Salad kept well in the fridge and did a good job of keeping me full in to the afternoon. I loved the punch of sweetness provided by the pomegranate arils.
One Year Ago: Short Rib Ragu
Three Years Ago: Chicken Sausage, Spinach, Tomato and Goat Cheese Quiche
Colorful Shrimp and Quinoa Salad
Shrimp, black beans, and quinoa mixed up to make a great healthy salad
Yield: Serves 4-5
Ingredients:
For the Salad
1 lb steamed shrimp
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1/2 cup cilantro, chopped
salt & pepper
For the Dressing
2 Tbsp freshly squeezed lemon juice
2 garlic cloves, microplaned or finely minced
dash of sugar
salt & pepper
3 Tbsp extra virgin olive oil
Directions:
For the Salad
Cook quinoa according to package directions. Set aside to cool.
Combine cooled quinoa with shrimp, red onion, orange segments, avocado, beans, pomegranate arils, cilantro, salt and pepper.
For the Dressing
Add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
Pour dressing over the salad and stir to combine. Serve cold or at room temperature.
Recipe adapted from Iowa Girl Eats
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂
beantownbaker — November 24th, 2013 @ 6:05 pm
Are pom seeds the best.
I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.
Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.
Happy Thanksgiving!
beantownbaker — November 24th, 2013 @ 6:09 pm
Thanks! Happy Thanksgiving to you!
Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.
Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!
beantownbaker — November 24th, 2013 @ 6:11 pm
This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.
It looks fantastic! thanks a lot for sharing the recipe
beantownbaker — December 1st, 2013 @ 6:49 pm
It’s really quite tasty. Let me know if you try it out!