LEMONY DILL QUINOA WITH ROASTED SHRIMP

This protein-loaded salad can be eaten warm, cold, or at room temperature. Make it for a quick lunch or dinner option and store the leftovers for the next day. It’s a great option for make-ahead meal prep as the flavors meld together over time.

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Main Course, Side Dish

Cuisine: American, Barbeque

Keyword: Herby salad, Quinoa salad, Salads, Shrimp and quinoa salad, Shrimp recipes, Summer salads

Servings:

Author: Olivia Adriance

Ingredients

1 ½ pounds shrimp, peeled and deveined
1 cup quinoa
2 cups chicken bone broth
½ cup olive oil + more for drizzling
½ cup fresh squeezed lemon juice
1 small shallot, finely diced
4 green onions, thinly sliced
½ an English cucumber, small diced
1 cup fresh dill, chopped
1 cup fresh parsley, chopped
Salt and pepper to season

Instructions

Preheat the oven to 400°F.
Add the quinoa, bone broth, and a large pinch of salt to a small sauce pot and bring to a boil.
Reduce to a simmer, cover, and cook for 18-20 minutes until the moisture has absorbed.
Let rest for a few minutes then fluff with a fork.
While the quinoa cooks, toss the shrimp with about 1 tablespoon of olive oil and season generously with salt and pepper.
Roast the shrimp in the oven on a baking sheet for 6 minutes.
Whisk together the olive oil, lemon juice, and shallot, and season with salt and pepper. I use about 1/2 teaspoon salt and 1/4 teaspoon pepper.
Pour the dressing over your quinoa after it has rested but is still warm.
When the shrimp are finished roasting, cut them into bite-sized pieces. This is optional but a bit easier to eat.
In a large bowl combine the dressed quinoa, shrimp, chopped cucumber, and herbs.
Toss, serve, and ENJOY!

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