Healthy Red Quinoa Salad with Spicy Grilled Shrimp

Spring is just around the corner and then before you know we are going to be in...I know...don't say it...but I have to because it is true...


Yes in just about 3 months it will be time to bare our bodies and slip into the old bathing suit! Yikes! 
So in an effort to fight the battle of the bulge, I am streamlining my diet to include a ton more veggies and grains like Quinoa, Farro, gluten free pastas in addition to loads of lemon water. Unfortunately I am not familiar with these new grains so I need to find recipes which include them. The other day I came across this recipe over at MyRecipes.com for a spicy grilled shrimp and quinoa salad which also had a lot of ingredients I normally enjoy! Pretty simple to make, you just need to be a patient because the quinoa does take a little while to cook.


1/4 cup fresh lime juice, divided
10 teaspoon olive oil, divided 
2 teaspoons chili powder
1 teaspoon ground cumin, divided
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce 
1/8 teaspoon Spanish smoked paprika
garlic cloves, chopped and divided
24 large shrimp, peeled and deveined (about 1 pound) 
3/4 cup uncooked quinoa
1/2 cup chopped onion 
1 cup water 
1/2 teaspoon kosher salt, divided
1/2 teaspoon honey 
1 cup cherry tomatoes, halved 
1/2 cup diced peeled avocado 
1 ounce feta cheese, crumbled 
Cooking spray 
1/4 cup chopped fresh cilantro

Believe it or not I had every ingredient in the HOUSE! 

Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator for at least 30 minutes.

In the meantime...
Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat and then add the onion to pan, sauteing about 3 minutes. Add remaining 2 garlic cloves and quinoa then cook 2 minutes, stirring constantly. Add 1 cup water and bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl. stir with a whisk. Add quinoa mixture, tomatoes, avocado, cheese and toss gently.

Remove shrimp from bowl and discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done. 
(Since there is about 15 inches of snow on the ground I decided to forgo the outside grill and used my old George Forman to cook my shrimp.)

Divide the salad up onto 4 plates and then top with the skewed shrimp and fresh cilantro!

I think this recipe would be equally as yummy with a nice piece of grilled salmon too.
So eat healthy and enjoy!!!

Don't forget to stop back on Wednesday evening to link up to 



  1. Oh Barbara, that looks so delicious. I love quinoa....when it's cooked, it has a hint of an okra taste to me. Yum! I have not had red quinoa yet, though. I must try your recipe. Have a great week!

  2. I have never had red quinoa. Didn't even know they had it. Grilled shrimp sells spring to me! This sounds delicious. xo Diana

  3. The shrimp and salad look good to me. However, I have cut down to only 20 carbs a day so, bread, potatoes, rice and pasta are out of the questions. I need to be able to get into my suit, not that I would wear it to the beach, only to my girl friends pool.
    Have a great week,

  4. This looks spectacular...I am definitely going to try it! Quinoa usually doesn't photograph this well!!

    I have been posting recipes quite a bit...would love for you to have a look at some of those posts...just scroll. :)

    Jane x

  5. Thanks and love to stop by Blondie.
    XO Barbara


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