Greek Quinoa Salad with Garlic Shrimp

Greek Quinoa Salad with Shrimp

I feel like between our work schedule, traveling for the holiday weekends and all the other craziness that summer brings, we have been doing so little cooking lately! Once we got back from our Fourth of July vacation we vowed to start cooking a lot more and this is one of our newest recipes. I really love dishes were you can mix your side with your protein and then use the leftovers separately for lunch the next day. I also love dishes with components that can be made ahead of time so that when my husband and I get home from work, we can cook the rest and not be eating too late. This dish incorporates my favorite grain, quinoa, with baby spinach and feta cheese for a greek flair and some simple (but delicious) sautéed garlic shrimp. I saved some of the quinoa salad for our lunches we packed for the next day and some of the shrimp to be mixed in with some salad greens for dinner the next night… all in all it made stuff for three different meals which I love! This is SUPER simple to make but packed with flavor and is also eaten cold so it’s perfect if you need to bring a dish to pass or have company that are going to be eating all throughout the day.

if you like this recipe try:  skinny coconut shrimp // quinoa salad // shrimp with heirloom tomato confit // kale + quinoa patties

To make the quinoa salad:

Greek Quinoa Salad

1. I like to make this ahead of time because it needs to cool before you can add the feta (or it will melt). I make A LOT of quinoa because, like I mentioned above, I use this for lunches the next day and beyond. I washed 2 cups of quinoa and then combined it in a saucepan with 3 cups of water. Bring to a boil, reduce to a simmer and cook uncovered for 15 minutes. Fluff with a fork and let sit in a bowl to cool. Once the quinoa is warm but not hot, add in your baby spinach. I did about two cups but you can do more or less depending on your preference.

2. I like to add the spinach while the quinoa is still warm because it helps soften the spinach slightly without wilting it.

3. Keep tossing the quinoa and spinach until it’s room temperature.

4. Once the quinoa is room temperature, fold in 8 ounces of chopped up feta cheese and season with salt & pepper.

For the garlic shrimp:

Garlic Shrimp

I heat up a medium sautee pan with a couple tbsp of olive oil over medium heat. Once the oil’s hot, I throw in a couple cloves of minced garlic and a pinch of red pepper flakes. Stir for about 15 seconds just until you can smell the garlic then throw in 1 lb peeled and deveined shrimp that’s been seasoned with salt & pepper. Cook for just about a minute and a half, flip the shrimp and finish cooking about 1 minute more.

 Greek Quinoa Salad with Garlic Shrimp

Serves 6

For the quinoa salad:

2 cups quinoa, rinsed

2 cups baby spinach, washed + dried

8 ounces feta cheese, chopped/crumbled

salt & pepper, to taste

For the garlic shrimp:

2 tbsp olive oil

2 cloves garlic, minced

pinch crushed red pepper flakes

1 lb shrimp, peeled and deveined

salt & pepper, to taste

Place quinoa in a saucepan with 3 cups of water. Bring to a boil, reduce to a simmer and cook uncovered for 15 minutes. Fluff with a fork and let sit in a bowl to cool. Once the quinoa is warm but not hot, add in your baby spinach. Keep tossing the quinoa and spinach until it’s room temperature. Once the quinoa is room temperature, fold in feta cheese and season with salt & pepper.

Heat up a medium sautee pan with olive oil over medium heat. Once the oil’s hot, I throw in  garlic & red pepper flakes. Stir for about 15 seconds just until you can smell the garlic then throw in the shrimp that’s been seasoned with salt & pepper. Cook for just about a minute and a half, flip the shrimp and finish cooking about 1 minute more.

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