Eat Well

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Shrimp with Quinoa Salad



Shrimp and Quinoa

  • 2 1/2 cups fresh beets (12 ounces)
  • 1/4 cup green onion, sliced
  • 2 1/4 tsp. fresh orange zest
  • 1 1/8 tsp. fresh lemon zest
  • 2 tbsp. orange juice
  • 1 tbsp. lemon juice
  • 1 tbsp. fresh cilantro, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground paprika
  • 3 tbsp. olive oil
  • 1 1/4 cup quinoa
  • 2 cups water
  • 1 1/4 cup fresh oranges, diced
  • 2 1/2 cups fresh spinach
  • 1 lb. thawed pre-cooked tiger shrimp


Roasted Beets:

  1. Preheat oven to 375 degrees F.
  2. Rinse any dirt or debris from the beets; wrap the whole beets with aluminum foil; roast until fork tender.
  3. Remove the beets from the foil when cooled, peel and slice.

Salad Dressing:

  1. Combine the green onion, orange, lemon zest and juices, cilantro and spices in a medium bowl, stirring with a whisk.
  2. Gradually add oil, stirring constantly; set dressing aside.


  1. Place quinoa in a fine sieve, rinse and drain. Repeat procedure twice; drain well.
  2. Combine water and the washed Quinoa in a saucepan; bring to a boil, cover, reduce heat, and simmer for 25-30 minutes or until liquid is absorbed.
  3. Remove from heat, fluff with a fork; chill.
  4. Combine chilled quinoa and diced oranges in a bowl, tossing gently to combine, add the dressing to coat.

Plate Assembly

Place 1/2 cup of fresh spinach on a plate, portion 1 cup of the quinoa salad onto the spinach, to the side; shingle 6 Beet slices and 4 Shrimp per serving.