Shrimp Quinoa Salad Recipe

Cold lunches don’t have to be boring. This shrimp salad is packed with veggies and gourmet flavor.
  • Ready in: 20 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 10 minutes
  • By:
  • Servings: 2

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  • 4 ounces crumbled feta cheese
  • 3 tablespoons olive oil
  • 1 tablespoon (or 1 Dinner Mixer packet) Rustic Herb Seasoning
  • 4 cups fresh baby spinach leaves
  • 2 servings leftover Grilled Veggie Quinoa
  • 2 servings leftover Citrus Herb Grilled Shrimp

cooking methods

  • No bake/cook


This is a leftover recipe for the Grilled Veggie Quinoa and Citrus Herb Grilled Shrimp.

  1. In small bowl, combine first 3 ingredients. Toss to coat. Let stand 10-15 minutes or up to overnight in a storage container in the refrigerator.
  2. Divide spinach between 2 large salad bowls. Top with quinoa and shrimp.
  3. Serve garnished with desired amount of rustic herb feta.

Makes 2 servings.

Note: Leftover rustic herb feta can be refrigerated up to 1 week in an airtight storage container. Serve over chicken, salads, scrambled eggs or crusty bread.

Work Lunch Suggestion: Prepare step 1 and divide between 2 small storage containers. Place step 2 in 2 large storage containers. Continue with step 3.

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