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Pesto Shrimp + Quinoa Salad
It feels hard to believe (since there’s a foot of snow in my yard) that Spring is right around the corner. Once the warm sunshine and flowers are peeking through, I start to crave lighter meals and salads.
This Pesto Shrimp + Quinoa Salad is truly ALL THE THINGS! Thanks to the tasty homemade pesto, we have lots of flavors! And the Quinoa + Shrimp combination gives us lots of protein and just the right balance of complex carbohydrates. Add in some beautiful fresh produce = we have a medalist.
This entire meal comes together FAST… I mean if you’re going to make your own homemade pesto (which I recommend!) that will take 5 minutes, then you’ll need another 10 minutes to cook the shrimp and chop your veggies. Dinner out on the patio in 15 minutes anyone?!
I hope you enjoy this recipe and it becomes one that you make throughout the upcoming spring and summer months because it’s such a bright and beautifully balanced meal!
âž¡ï¸ Try this with our Homemade Pesto Recipe.
Servings 4
Ingredients:
- 2 cups vegetable stock or bone broth
- 2 Tbsps olive oil or avocado oil
- 1-1/2 lbs small shrimp, peeled and deveined
- sea salt and black pepper
- 1 large red onion, diced
- 6 cups Romaine lettuce, chopped
- 2 cups cherry tomatoes sliced in half
- 4 Tbsps green pesto, more for serving
- 1 cup uncooked quinoa
Instructions:
Rinse your quinoa thoroughly with cold water.
In a medium saucepan add 2 cups of vegetable stock, and bring to a boil. Add in your rinsed quinoa.
Reduce the heat, simmer, and cook, covered for 12-15 minutes. Check to see if most of the liquid has been absorbed. Let stand for 5 minutes, cover, and then fluff your quinoa with a fork.
Heat oil in a large skillet over medium-high heat. Cook shrimp for a minute or two on each side until golden brown and translucent on the inside. Sprinkle with sea salt and pepper to your taste.
In a large serving bowl, add chopped lettuce, onion, cherry tomatoes, quinoa, and your cooked shrimp.
Add in dollops of your green pesto and stir everything well to combine.
Serve with additional pesto if desired and enjoy.
💚Rachel
Ingredients
- 2 cups vegetable stock or bone broth
- 2 Tbsps olive oil or avocado oil
- 1-1/2 lbs small shrimp, peeled and deveined
- sea salt and black pepper
- 1 large red onion, diced
- 6 cups Romaine lettuce, chopped
- 2 cups cherry tomatoes sliced in half
- 4 Tbsps green pesto, more for serving
- 1 cup uncooked quinoa
Instructions
- Rinse your quinoa thoroughly with cold water.
- In a medium saucepan add 2 cups of vegetable stock, and bring to a boil. Add in your rinsed quinoa.
- Reduce the heat, simmer, and cook, covered for 12-15 minutes. Check to see if most of the liquid has been absorbed. Let stand for 5 minutes, cover, and then fluff your quinoa with a fork.
- Heat oil in a large skillet over medium-high heat. Cook shrimp for a minute or two on each side until golden brown and translucent on the inside. Sprinkle with sea salt and pepper to your taste.
- In a large serving bowl, add chopped lettuce, onion, cherry tomatoes, quinoa, and your cooked shrimp.
- Add in dollops of your green pesto and stir everything well to combine.
- Serve with additional pesto if desired and enjoy.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 cups vegetable stock or bone broth
- 2 Tbsps olive oil or avocado oil
- 1-1/2 lbs small shrimp, peeled and deveined
- sea salt and black pepper
- 1 large red onion, diced
- 6 cups Romaine lettuce, chopped
- 2 cups cherry tomatoes sliced in half
- 4 Tbsps green pesto, more for serving
- 1 cup uncooked quinoa
Instructions
- Rinse your quinoa thoroughly with cold water.
- In a medium saucepan add 2 cups of vegetable stock, and bring to a boil. Add in your rinsed quinoa.
- Reduce the heat, simmer, and cook, covered for 12-15 minutes. Check to see if most of the liquid has been absorbed. Let stand for 5 minutes, cover, and then fluff your quinoa with a fork.
- Heat oil in a large skillet over medium-high heat. Cook shrimp for a minute or two on each side until golden brown and translucent on the inside. Sprinkle with sea salt and pepper to your taste.
- In a large serving bowl, add chopped lettuce, onion, cherry tomatoes, quinoa, and your cooked shrimp.
- Add in dollops of your green pesto and stir everything well to combine.
- Serve with additional pesto if desired and enjoy.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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