This quinoa salad with blackened green beans, shrimp, almonds and feta cheese is quick and delicious make-ahead salad for summertime.
Now that summer has officially arrived and school is out, I’ve been working on coming up with some summer fresh recipes that can be easily whipped up ahead of time and just pulled out and enjoyed come lunch or dinner time. Summer recipes should be simple and not require hours in the kitchen as no one wants to spend their fleeting summer days working over a hot stove.
Fresh ingredients and lots of summer veggies make this easy and delicious blackened green bean and shrimp quinoa salad a perfect make-ahead meal that is perfect on it’s own or paired with a grilled meat.
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Seasonal Simplicity Summer Series
Today I’m joined by a few of my blogging friends who are also sharing their delicious summer recipe ideas with us! Be sure to see what they are sharing by visiting their articles. I’ve linked them all at the bottom of today’s recipe post.
This easy to make recipe was a hit with my family and was a nice change from the usual greek-style quinoa salad that I make. You can increase or decrease the amount of shrimp that you used depending on whether you want this salad to be a main course or not.
We found this salad to be filling enough to be a main course for lunch or dinner, and it lasted well in the fridge for several days. Easy to transport and serve, it made a perfect summer all-in-one healthy meal.
I used nearly all ingredients from Costco to make this; their fresh green beans, shrimp from the freezer section, feta cheese, almonds, and of course quinoa. Of course, fresh local ingredients are always the best. So as green beans and corn come in season in your area, it would be perfect to sub them in. The dressing was easy to whip up and gave it a nice tang. Add salt and pepper after to taste.
Blackened Green Bean & Shrimp Quinoa Salad Recipe
Blackened Green Bean Shrimp Quinoa Salad
A delicious make ahead quinoa salad with blackened green beans, shrimp, almonds, and feta cheese.
- 2 cups quinoa, uncooked
- 3-4 cups fresh green beans, cut into 1-2" lengths
- 1/2 cup almonds, slivered or whole ones cut in half
- 1.5 cups shrimp, thawed from frozen
- 1/2 cup feta cheese
- 1 can corn kernels (or corn cut off the cob would be even better)
- 1 clove garlic
- olive oil, for cooking
- 6 tbsp olive oil extra virgin
- 1 lemon, juiced
- 2 tbsp red wine vinegar
- 1 tsp garlic
- 2 tbsp dijon mustard
- 2 tbsp sugar or monk fruit sweetener, dissolved in 1 tbsp hot water
- salt and pepper to taste
Cook the quinoa according to package directions. Fluff and let cool as you work on the rest of the recipe.
Saute the green beans in olive oil on medium-high heat along with garlic, allowing to blacken slightly. Remove from heat when softened but still some crunch, approximately 8-10 minutes.
Defrost the shrimp by running under cold water.
Quickly toast the almond slices in 1 tsp olive oil, about 2 minutes, with some garlic. Add the shrimp and sauté for 1-2 minutes until cooked, squeezing leftover lemon juice over as it cooks.
Mix quinoa, shrimp almond mixture, the blackened green beans, and the corn together in a large bowl. As it cools, mix up the dressing.
Once cooled, pour dressing over and quinoa mixture and add the feta cheese. Stir to blend thoroughly.
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Today some of my friends have joined me to share their summer recipes with you.
You can visit their full article and recipe by clicking on the links below the images.
Blacked Green Bean & Shrimp Quinoa Salad at The Happy Housie
Basil & Corn Cakes with Tomato and Avocado Salsa at A Pretty Life in the Suburbs
Peach Rhubarb Muffins at Dans le Lakehouse
Strawberry Mojitos at Maison de Cinq
Raspberry Lemon Cake at My Sweet Savannah
Raspberry Peach Swirl Popsicles at Clean & Scentsible