Spring Quinoa Shrimp SPINACH Salad with Honey Lemon Vinaigrette

April 19, 2018 This week’s farm veggie recipe idea:

Spring Radish Spinach Quinoa Shrimp Salad

Included in box: radishes, spinach


Gluten free
∙ Serves 4
  • 1/2 lb Shrimp, raw medium
  • 2 cups Baby spinach, fresh
  • 1/2 cup English cucumber
  • 1 Garlic clove, medium
  • 2 tbsp Green onions
  • 1 tbsp Lemon, zest
  • 1/2 cup Radishes
  • 1 1/2 tbsp Honey
  • 2 tbsp Lemon juice, fresh
Pasta & Grains
  • 1/2 cup Quinoa
Baking & Spices
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
Oils & Vinegars
  • 1 tsp Olive oil, extra-virgin
  • 3/4 cup Water
  1. In a small saucepan, combine the quinoa with water; bring to a boil. Simmer over medium-low heat, partially covered for 10-12 minutes or until liquid is absorbed and quinoa is tender. Cool completely.
  2. Season shrimp with salt and pepper. Heat a medium non-stick skillet over medium-high heat, spray with cooking spray, and add shrimp to the pan. Cook the shrimp for 2 minutes on each side or until done. Set aside to cool slightly or cool completely in the refrigerator until serving.
  3. Toss the spinach, cucumbers, radishes, green onions, cooked quinoa, and shrimp with Honey Lemon Vinaigrette. Season with additional salt and pepper as needed. Serve immediately.
Honey Lemon Vinaigrette
  1. Whisk all ingredients together until combined.
**I refrigerated the salad overnight and it didn’t get soggy, instead it soaked up all the dressing and was super good. So you can toss the salad and omit the spinach just to be safe if storing overnight, then add right before serving.