Grilled Shrimp and Quinoa Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings


  • 2 cups quinoa cooked according to package instructions
  • 3 medium tomatoes chopped
  • 6 tablespoons olive oil
  • 1 cup green olives pitted
  • 2 lemons juiced, divided
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • Sea salt and freshly ground pepper to taste
  • 2 pounds shrimp peeled (if frozen defrost)


  • In a large bowl, add cooked quinoa, tomatoes, 5 tablespoons olive oil, olives, juice of 1 lemon, parsley, mint and sea salt and freshly ground pepper to taste.
  • In a large bowl, add shrimp, 1 tablespoon olive oil, and juice of 1 lemon. Marinate in the refrigerator for 20 minutes.
  • On an indoor grill, over medium high heat grill shrimp 2 to 3 minutes per side until cooked through.
  • Serve salad with shrimp.


SERVING SUGGESTION: Steamed asparagus.
VEGETARIAN: Use eggplant cut into chunks instead of shrimp.
GLUTEN FREE: Make sure olives are gluten free.
NUTRITION: 502 Calories; 18g Fat; 39g Protein; 47g Carbohydrate; 5g Dietary Fiber; 230mg Cholesterol; 445mg Sodium. Exchanges: 2 1/2 Grain (Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat.
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