March 1, 2019
Citrus, Shrimp And Quinoa Salad With Feta
Total Time: 20 minutes
Try this Citrus, Shrimp and Quinoa Salad With Feta recipe from the cookbook Modern Lunch.
Sicilian orange salads with black olives are a staple of mine in the winter when citrus is at its peak, but they certainly aren’t a whole meal. This citrus salad, however, is satisfying complete, combining sharp grapefruit, clementine and lime, along with shrimp, quinoa and feta. If you don’t like shrimp, skip it or use thin slices of medium-rare steak instead.
Yield: Serves 4
- Preheat the oven to 425°F. For the quinoa, to a medium saucepan, add the water and quinoa and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork, and transfer to a large bowl.
- For the shrimp, on a large rimmed baking sheet, toss the shrimp with the oil, salt and chipotle powder or smoked paprika. Roast for 7 to 10 minutes, or until the shrimp are bright pink. Add to the bowl with the quinoa, along with the grapefruit, clementine, feta and olives. Gently toss to combine.
- If you are eating immediately, divide the salad between plates or bowls, top with the lime slices and serve. If you are taking this to go, add a portion of the salad to a container, top with some lime slices, seal and refrigerate until you are ready to take it with you. When you get to work, keep it chilled in the refrigerator or with a cooler pack in your bag until lunchtime. To serve, season with lime and enjoy.
Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.