I go through a love-hate relationship with quinoa. I’ll go through phases where I make a batch every week and eat it up for quick lunches or dinners but then I’ll go months without making it.

After a pretty long quinoa dry spell, I needed something enticing to bring it back into my life. And I decided that something would be quinoa spring salad.

I combined cooked quinoa with a bright vinaigrette and then topped it with sauteed leeks and asparagus with some salty feta cheese and shrimp for extra protein and flavor. It was delicious! Since most of it can be made ahead of time, it is perfect for rushed weeknight dinners or packed lunches.


Spring Quinoa Salad

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 50 minutes


Ingredients (4 servings)

  • 1 cup dry quinoa
  • juice from one lemon
  • 2 Tbsp olive oil
  • seasonings to taste: red pepper flakes, salt & pepper
  • 2 cloves garlic, minced
  • 2 medium sized leeks, thinly sliced
  • 1 lb asparagus, trimmed and chopped into 1 inch pieces
  • 1 lb shrimp


Prepare quinoa as directed and set aside.

Whisk together lemon juice, olive oil and seasonings. Toss with quinoa.

Add 2 Tbsp olive oil to hot pan.

Add garlic and stir for about 1 minute. Add leeks and asparagus, cooking for about 3-4 minutes.

Meanwhile, heat pan to saute shrimp. Saute until cooked through or hot.

Toss leek mixture with quinoa.

Top with shrimp and serve immediately.

Top with goat or feta cheese crumbles if desired.

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