Summer Quinoa Salad


It was hot around here the other day and I wanted something cool and summery to eat. I was able to come up with a meal mostly out of my garden that Dave kept describing as “so fresh”. It was the perfect summer meal.


I am going to double it and make it for my girls birthday party next month as a side dish. And since its served cold, it would be a perfect make ahead meal to take with you to work for lunch. It’s a one dish meal covering all food groups, gluten free, and it doesn’t get much healthier or easier to make.


Summer Quinoa Salad

                  serves 4

1 cup dry quinoa

1 3/4 cup water

1 tsp butter or olive oil

2 squash, chopped

1 lb shrimp, raw and peeled

1 tsp chopped garlic

1 tin cherry tomatoes, cut in half

handful fresh basil (5-7 leaves), chopped

juice of 1 lemon

1 tbs balsamic vinegar

salt and pepper

3 oz crumbled feta

Rinse quinoa then cook in salted water.

While quinoa is cooking, place squash and shrimp in skillet on medium with butter and garlic and cook until squash is tender and shrimp is cooked through. Drain any liquid if you used defrosted shrimp.

Mix cooked quinoa, squash and shrimp, tomatoes, basil, lemon juice, vinegar, salt and pepper in a serving bowl. Combine well and let sit in refrigerator until cool. When cool, stir in feta. Serve luke warm or completely chilled.

Nutritional Information:

Calories: 381

Fat: 10.2 g

Sodium: 543 mg (23%)

Carbohydrates: 35 g

Dietary Fiber: 5 g

Sugar: 5 g

Protein: 37 g


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