Best Arugula Quinoa And Shrimp Salad Recipes

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THE BEST QUINOA ARUGULA SALAD WITH LEMON VINAIGRETTE



The BEST Quinoa Arugula Salad with Lemon Vinaigrette image

The BEST quinoa and arugula salad recipe is bright, fresh, + flavorful. The perfect side to a grilled dinner or easy lunch. Ready in just 20 minutes.

Provided by Emily Dingmann of myeverydaytable.com

Categories     Salad

Time 20m

Number Of Ingredients 10

1 cup raw quinoa
8 cups arugula, washed
1/2 cup almonds, roasted and chopped
2 Tbsp. lemon juice (about one lemon)
1 Tbsp. lemon zest
3 Tbsp. olive oil
1 Tbsp. honey
3 Tbsp. minced shallots (about one)
1/2 tsp. sea salt
1/4 tsp. black pepper

Steps:

  • Prepare quinoa as directed and let cool.
  • In a small bowl, whisk together all vinaigrette ingredients. Season with salt and pepper to taste.
  • Toss quinoa, arugula, and dressing together. Sprinkle with chopped almonds.

Nutrition Facts : Calories 493 calories, Sugar 12.8 g, Sodium 465 mg, Fat 26.8 g, SaturatedFat 3.6 g, TransFat 0.1 g, Carbohydrate 46.4 g, Fiber 4.6 g, Protein 18.8 g, Cholesterol 33.2 mg

GREEN GODDESS QUINOA BOWLS WITH ARUGULA & SHRIMP



Green Goddess Quinoa Bowls with Arugula & Shrimp image

We're taking advantage of all the healthy items you can find at your local specialty grocery store to create these healthy meal-prep lunches. To add extra protein (while minimizing prep time), we're using fully cooked quinoa and cooked shrimp, both of which you can find in the freezer section. With a few more simple items, including bottled salad dressing, you'll have all the ingredients you need to make these high-protein lunch bowls in under 20 minutes.

Provided by Carolyn Hodges, M.S., RDN

Categories     Healthy Shrimp Recipes

Time 20m

Number Of Ingredients 5

1 (16 ounce) package frozen cooked quinoa
1 (16 ounce) package frozen peeled and deveined cooked large shrimp
½ cup green goddess salad dressing
1 (7 ounce) package baby arugula
½ cup crumbled feta cheese

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.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 28.2 g, Cholesterol 52.5 mg, Fat 7 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 183.8 mg, Sugar 2 g

ARUGULA, QUINOA AND SHRIMP SALAD



Arugula, Quinoa and Shrimp Salad image

This is a flexible salad - use your favorite greens - spinach works well. Use what ever color grapes you have on hand. Same with tomato - sliced or cherry or grape tomatoes. Make your own vinaigrette or use bottled salad dressing.

Provided by Carolyn Haas @Linky1

Categories     Other Salads

Number Of Ingredients 10

4 ounce(s) small cooked shrimp, thawed
1 tablespoon(s) lemon juice
2 tablespoon(s) vinaigrette salad dressing, your favorite
2 cup(s) arugula - or mixed greens
1/4 cup(s) quinoa, cooked according to package directions
1 tablespoon(s) onion, chopped
1 medium tomato, cut in wedges or 8 cherry tomatoes
8 - grapes, halved (any color)
1 teaspoon(s) pine nuts
2 teaspoon(s) crumbled blue or feta cheese

Steps:

  • Marinate shrimp in a few tablespoons of your favorite vinaigrette with an added tablespoon of lemon juice. No longer than an hour.
  • In a large salad bowl, arrange greens around the outside edge of the bowl. Put the cooked quinoa in the center. Arrange sliced tomato, onion and halved grapes over the greens.
  • Place marinated shrimp over quinoa, sprinkle the rest of the marinade over everything in your bowl. Top with pine nuts and cheese crumbles.

GARLIC SHRIMP WITH QUINOA



Garlic Shrimp with Quinoa image

Garlic Shrimp with Quinoa-Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 11

4 teaspoons extra-virgin olive oil (divided)
1 pound raw tail-on shrimp (26-30 count, peeled and deveined)
1 teaspoon kosher salt (divided)
1/2 teaspoon chili powder (divided)
1/3 cup finely chopped yellow onion (about half of 1 small onion)
3 cloves garlic (minced (about 1 tablespoon))
1 cup uncooked quinoa
1/4 teaspoon cayenne pepper
2 cups low-sodium chicken broth
1 large lemon
3 tablespoons fresh parsley (plus additional for serving)

Steps:

  • In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
  • Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
  • Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  • Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
  • Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
  • Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

Nutrition Facts : ServingSize 1 (of 4), Calories 343 kcal, Carbohydrate 34 g, Protein 32 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 286 mg, Fiber 4 g, Sugar 1 g

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP



Quinoa Salad with Lime Ginger Dressing and Shrimp image

This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled

Steps:

  • In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
  • In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 596 milligrams, Sugar 3 grams, TransFat 0 grams

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What is Arugula Quinoa and Shrimp Salad Recipe?

Arugula quinoa and shrimp salad recipes are a type of salad consisting of cooked shrimp, quinoa, as well as a variety of fresh vegetables and herbs. The salad is typically served cold and is a refreshing and healthy meal option. Arugula, quinoa, and shrimp are all nutrient-dense foods that provide a wide range of health benefits, making this salad a great option for those looking to improve their overall health and wellbeing.
Arugula
Arugula is a leafy green vegetable that is often used in salads for its slightly spicy and peppery flavor. It is rich in vitamins A and K, as well as calcium and magnesium. Arugula is also a good source of antioxidants and has been shown to have anti-inflammatory properties.
Quinoa
Quinoa is a type of grain that is commonly used as a substitute for rice or pasta in salads. It is a complete protein and is also high in fiber, magnesium, and other nutrients. Quinoa is a gluten-free grain and is often used as a substitute for gluten-containing grains in recipes.
Shrimp
Shrimp is a type of seafood that is low in calories and high in protein. It is also a good source of vitamins and minerals, including vitamin B12, iron, and selenium. Shrimp is often served cold in salads and is a popular ingredient in many seafood salads.
Other Ingredients
In addition to arugula, quinoa, and shrimp, other common ingredients in arugula quinoa and shrimp salad recipes include:
  • Cherry tomatoes
  • Red onion
  • Cucumber
  • Parsley
  • Crumbled feta cheese
  • Lemon juice
  • Olive oil
  • Salt and pepper
The cherry tomatoes and cucumbers add a refreshing crunch to the salad, while the red onion adds a sweet and tangy flavor. Fresh parsley is used to add an herby flavor, while the crumbled feta cheese provides a creamy and salty contrast. Lemon juice and olive oil are used to create a light and refreshing dressing, while salt and pepper are used to season the salad to taste.

Health Benefits of Arugula Quinoa and Shrimp Salad

Arugula quinoa and shrimp salad is a healthy meal option that provides a wide range of health benefits. Some of the most notable benefits include:
Weight Loss
Arugula quinoa and shrimp salad is a low-calorie meal option that can help with weight loss. The salad is high in fiber and protein, which can help to keep you feeling full for longer periods of time. In addition, the low calorie and nutrient-dense nature of the ingredients make it a great option for those looking to lose weight.
Heart Health
Arugula quinoa and shrimp salad is a heart-healthy meal option that can help to reduce the risk of heart disease. The salad is high in fiber, which can help to lower cholesterol levels in the blood. In addition, the shrimp used in the salad is low in saturated fat and high in omega-3 fatty acids, which can help to reduce inflammation in the body and reduce the risk of heart disease.
Blood Sugar Control
Quinoa, one of the main ingredients in arugula quinoa and shrimp salad, is a low-glycemic index food that can help to improve blood sugar control. The low-glycemic index of quinoa means that it is absorbed more slowly by the body, which can help to prevent spikes in blood sugar levels after meals.
Antioxidant Protection
Arugula, one of the main ingredients in arugula quinoa and shrimp salad, is a rich source of antioxidants. Antioxidants are compounds that can help to protect the body from damage caused by free radicals, which can lead to chronic diseases such as cancer and heart disease.

Conclusion

Arugula quinoa and shrimp salad is a healthy and delicious meal option that provides a wide range of health benefits. The salad is rich in nutrients such as fiber, protein, and vitamins and minerals, and can help to promote weight loss, heart health, blood sugar control, and antioxidant protection. Whether you are looking for a quick and easy lunch option or a refreshing salad to serve at your next dinner party, arugula quinoa and shrimp salad is a great choice.
Arugula quinoa and shrimp salad is a nutritious and delicious dish that is perfect for any meal. This salad is packed with healthy ingredients like arugula, quinoa, and shrimp, making it a great option for people who want to maintain a healthy lifestyle. However, making an arugula quinoa and shrimp salad can be a daunting task for some, especially those who are new to cooking or those who have never made this type of salad before. In this article, we will provide you with valuable tips on how to make an arugula quinoa and shrimp salad that will not only taste amazing but also provide you with important nutrients that your body needs.

Tips for Preparing the Ingredients

Preparing the ingredients is an essential step in making any dish, and an arugula quinoa and shrimp salad is no exception. Here are some tips to help you prepare the ingredients for your salad.
1. Cooking the Quinoa
Quinoa is a healthy and nutritious grain that is a staple ingredient in many salads. To cook quinoa, rinse it thoroughly to remove any bitterness. Then, add the quinoa and double the amount of water (2 cups water for 1 cup quinoa) to a saucepan, and bring it to a boil. Once it starts boiling, reduce the heat to a simmer and cover the saucepan. Let it cook for around 15-20 minutes or until the water has been absorbed. Fluff the quinoa with a fork and let it cool to room temperature before adding it to the salad.
2. Cleaning and Preparing the Shrimp
Shrimp is a delicious seafood that is a great addition to any salad. To clean and prepare the shrimp for your salad, start by removing the shell and the tail. Then, devein the shrimp by making a shallow slit along the back and removing the dark vein. After cleaning the shrimp, season it with salt, pepper, and any other spices or herbs that you like. You can then grill, sauté, or bake the shrimp until it is pink and cooked through.
3. Preparing the Arugula
Arugula is a leafy green vegetable that is a great addition to any salad. To prepare the arugula for your salad, rinse it thoroughly to remove any dirt or debris. Then, pat it dry with a paper towel and chop it into bite-sized pieces. You can also leave the arugula leaves whole if you prefer.

Tips for Assembling the Salad

Now that you have prepared all the ingredients for your salad, it's time to assemble it. Here are some tips to help you assemble your arugula quinoa and shrimp salad.
1. Mixing the Ingredients
To mix the ingredients, start by placing the cooled quinoa in a large bowl. Add the arugula, cherry tomatoes, and any other vegetables or fruits that you like. Then, add the cooked shrimp to the bowl. Toss all the ingredients together until they are well combined.
2. Making the Dressing
A good dressing can elevate the flavor of any salad. To make a dressing for your arugula quinoa and shrimp salad, start by mixing olive oil, lemon juice, Dijon mustard, honey, and salt in a small bowl. Whisk the ingredients together until they are well combined. Taste the dressing and adjust the seasoning if needed.
3. Dressing the Salad
After making the dressing, drizzle it over the salad and toss it gently to coat all the ingredients. Be careful not to overdress the salad, as this can make it soggy. You can always add more dressing if needed.

Tips for Serving the Salad

Serving the salad is the final step in making an arugula quinoa and shrimp salad. Here are some tips to help you serve your salad.
1. Chill the Salad
If you are not serving the salad immediately, you can chill it in the refrigerator for up to a day. However, avoid adding the dressing until you are ready to serve the salad, as this can make it soggy.
2. Garnishing the Salad
To make your salad look more appealing, you can garnish it with chopped fresh herbs, sliced avocado, or crumbled feta cheese. This will also add more flavor to the salad.
3. Serving Suggestions
An arugula quinoa and shrimp salad is a versatile dish that can be served as a main course or as a side dish. You can also pair it with a glass of white wine or a light beer. Serve the salad chilled for a refreshing and healthy meal.

Conclusion

An arugula quinoa and shrimp salad is a nutritious and delicious dish that is simple and easy to make. With the tips provided in this article, you can make a delicious and healthy salad that will impress your family and friends. Remember to prepare the ingredients properly, assemble the salad with care, and serve it with garnishes and pairings that will enhance its flavor. Enjoy your arugula quinoa and shrimp salad as a healthy and satisfying meal!

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