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

Instructions

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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11 Comments (Reply )

  1. Faith @ For the Health of It
    May 14, 2012 @ 8:04 am

    I’m like that with a lot of grains – one second I can’t get enough and the next I never want to see it again. I’m currently in an off phase with quinoa but once I tap back into the stash I’m definitely trying it with the leeks, asparagus and goat cheese!

    Reply

    • Emily
      May 14, 2012 @ 2:23 pm

      I’m the exact same way! I go through rotations of different grain obsessions too. :)

      Reply

  2. holly
    May 14, 2012 @ 8:46 am

    Emily…this quinoa bowl is calling my name! Love me some feta. Love me some leeks. Love me some shrimp. And obviously, love me some quinoa. Noted for future consumption :)

    Reply

  3. Megan (Braise The Roof)
    May 14, 2012 @ 11:40 am

    I was just thinking this morning that I’m due for a new grain salad- they’re the best to pack for lunches at the office! Did you see the pre-sliced bag of leeks at TJ’s? I almost picked one up the other day, actually! Must go back…

    Reply

    • Emily
      May 14, 2012 @ 2:22 pm

      No I haven’t seen the sliced leeks! I agree, grain salads are the best for packed lunches!

      Reply

  4. erin
    May 14, 2012 @ 12:16 pm

    I know what I’m making for dinner post yoga! :)

    Reply

  5. Sarah K. @ The Pajama Chef
    May 14, 2012 @ 6:39 pm

    oh yum! i’m with you- some days i’m in love with quinoa, other times i’m not a fan. looks like a great salad!

    Reply

  6. TastefullyJulie
    May 14, 2012 @ 9:34 pm

    I do the same thing. I thing it’s mostly because I’m too much of a procrastinator to make the quinoa in advance and have it cool in time to prepare a salad. This looks fantastic!

    Reply

  7. Jenn (eating bender)
    May 14, 2012 @ 10:02 pm

    Bobby and I have been quinoa fiends lately, so this recipe looks perfect! And you’ve reminded me that I really need to pick up some goat cheese…yum.

    Reply

  8. stephanie @cookinfanatic
    May 15, 2012 @ 12:21 pm

    I love this deliciously simple combo of fresh flavors!! I’m on such an asparagus kick lately for some reason… lovin’ it!!!

    Reply

  9. Lori
    May 16, 2012 @ 7:28 pm

    I need to break out the quinoa again. It’s been a while since I’ve had it. This sounds great!

    Reply

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