Quinoa, Shrimp and Broccoli Salad

Shrimp & quinoa salad
Recipe Type: 
Number of Servings: 
411 kcal
30 g
227 mg
Vitamin D: 
0.44 IU
% Ca recommended daily intake: 

  • 400 g fresh broccoli
  • 1 yellow or red bell pepper
  • 1 garlic clove (finely chopped)
  • 350 g fresh or frozen large raw shrimp (peeled and deveined)
  • Ca. 300 g cups dry quinoa (cooked according to package directions
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp ground black pepper


Lemon Vinaigrette:

  • 3 Tbsp lemon juice
  • 1 tsp grated lemon peel
  • 3 Tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  1. Place vinaigrette ingredients in a small bowl, mix and set aside.
  2. Heat oven, on grill function.
  3. Cut vegetables and place them and the shrimp in a large bowl
  4. Add about 1/3 of the vinaigrette and toss.
  5. Spread shrimp-vegetable mixture into hot oven.
  6. Grill, turning shrimp and vegetables, until the flesh of the shrimp is an opaque color (about 6 minutes); remove from oven.
  1. Place cooked quinoa on serving platter, top with the shrimp and vegetable mixture.
  2. Drizzle with lemon vinaigrette


Main Ingredients: 
Key Nutrients: