Real Recipes From Real Home Cooks ®

arugula, quinoa and shrimp salad

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

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 rating)
yield 1 serving(s)
prep time 10 Min
method Stove Top

Ingredients For arugula, quinoa and shrimp salad

  • 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 md
    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.

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