Shrimp And Arugula Quinoa Salad Recipes

GREEN GODDESS QUINOA BOWLS WITH ARUGULA & SHRIMP

Steps:

• Follow the microwave directions on the package to prepare quinoa (you'll need both pouches that come in the package). Once heated, transfer the quinoa to a shallow bowl to cool completely before assembling bowls.
• Transfer 2 tablespoons dressing into each of 4 small lidded containers and refrigerate for up to 4 days.
• Divide arugula among 4 single-serving containers (about 1 1/4 cups each). Top each with 1/2 cup quinoa and 2 tablespoons feta. Seal and refrigerate for up to 4 days.
• In the morning before taking your lunch to go, transfer one-fourth of the bag of shrimp to a colander and run under cool water until thawed, about 2 to 3 minutes. Add to the meal-prep container. Dress with the salad dressing just before serving.

WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS

Steps:

• In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
• Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
• Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
• Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
• Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
• Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
• Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.

QUINOA, BEET, AND ARUGULA SALAD

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
• Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
• While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
• Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
• Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

QUINOA AND ARUGULA SALAD WITH CHICKEN

Steps:

• Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
• Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
• Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
• Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
• Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
• Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.