Arugula, Quinoa and Shrimp Salad

Carolyn Haas


This is a flexible salad - use your favorite greens - spinach works well. Use what ever color grapes you have on hand. Same with tomato - sliced or cherry or grape tomatoes. Make your own vinaigrette or use bottled salad dressing.


★★★★★ 1 vote

10 Min
Stove Top


  • 4 oz
    small cooked shrimp, thawed
  • 1 Tbsp
    lemon juice
  • 2 Tbsp
    vinaigrette salad dressing, your favorite
  • 2 c
    arugula - or mixed greens
  • 1/4 c
    quinoa, cooked according to package directions
  • 1 Tbsp
    onion, chopped
  • 1 medium
    tomato, cut in wedges or 8 cherry tomatoes
  • 8
    grapes, halved (any color)
  • 1 tsp
    pine nuts
  • 2 tsp
    crumbled blue or feta cheese

How to Make Arugula, Quinoa and Shrimp Salad


  1. Marinate shrimp in a few tablespoons of your favorite vinaigrette with an added tablespoon of lemon juice. No longer than an hour.
  2. In a large salad bowl, arrange greens around the outside edge of the bowl. Put the cooked quinoa in the center. Arrange sliced tomato, onion and halved grapes over the greens.
  3. Place marinated shrimp over quinoa, sprinkle the rest of the marinade over everything in your bowl. Top with pine nuts and cheese crumbles.

Printable Recipe Card

About Arugula, Quinoa and Shrimp Salad

Course/Dish: Other Salads
Main Ingredient: Seafood
Regional Style: American

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