Hey there! How was everyone’s start of the week? Mine was nice and busy, starting with a 5:30 a.m. boot-camp, followed by a day full of classes until 6 p.m. Needless to say, it was a long day, but still a good day. Sometimes after long days, I want to go straight to bed. However, being in the kitchen is truly one of my favorite parts of every day, and last night was no exception. As tired as I was, I could not wait to make dinner; it was all I could think about! Honestly, I have been craving a good salad for months. It might sound funny, but salads as a “meal” are so popular in the U.S.A. and offered nearly everywhere, whereas restaurants around us in Australia don’t seem to offer many salads on their menus, if any at all. So a few weeks ago when I stumbled upon a certain salad recipe at one of my favorite blogs, Iowa Girl Eats, I bookmarked it immediately. I knew I had to make it, or at least attempt a similar version. I’m only cooking for one this week since Brandon is gone for work, so I cut down the quantity of her original recipe, and I adapted the ingredients to fit what I had available.
This salad incorporates cooked shrimp for protein, quinoa tossed with feta cheese as the salad base(another excellent protein source), and additional mix-in’s of corn, avocado, roasted broccoli and roasted chickpeas, and blueberries for a pop of color. All of this is drizzled in a lemon and olive oil based dressing to top off the salad. I loved every bite of this! It is filling, but very light. A perfect salad for the start of spring!
Springtime Shrimp & Quinoa Salad (for one)
Adapted from Iowa Girl Eats Superfood Salad
1/2 cup cooked quinoa (I used gluten-free, organic)
8-10 cooked shrimp (I got mine at the seafood counter, pre-cooked with tails on)
1/2 cup frozen corn
1/4 avocado, diced
1/4 cup blueberries
1/2 cup roasted broccoli
1/4 cup roasted chickpeas
2-3 Tbsp. of crumbled feta cheese (or the cheese of your choice)
1 lemon, squeezed
1/2 tbsp. olive oil
1/2 tsp. minced garlic
salt & pepper
2) While the quinoa is cooking, prepare your salad ingredients. First, I set my shrimp on ice in the fridge to make sure they were nice and cold for the salad. Then, I chopped the avocado, cooked the frozen corn for about 1.5 minutes in the microwave, and got my other ingredients out of the fridge, including roasted broccoli, chickpeas, and blueberries.
***Keep in mind, you could add virtually any fruit or vegetable to this. I added what I already had in the fridge, so it was even simpler to make. Set these ingredients aside.
3) Now make your dressing by combining the lemon juice, olive oil, garlic and salt & pepper, and whisking them together in a small bowl until combined.
4) Once your quinoa is cooked, add the feta cheese(or your cheese of choice) and stir. Then prepare your salad. I started with the quinoa as my base, then added in the toppings, and finally the shrimp. Drizzle with the lemon dressing, and you’re all set!
I enjoyed this so much, I’m seriously debating making this again for dinner tonight. The sweet lemon dressing paired with the textures and flavors of the fruit and vegetables, along with the fluffy quinoa, was a perfect meal to round out a long day. I have leftover quinoa, so it just may happen again tonight!
What are your favorite salad ingredients?