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Blackened Green Bean Shrimp Quinoa Salad

A delicious make ahead quinoa salad with blackened green beans, shrimp, almonds, and feta cheese.

Course Salad
Cuisine American, Canadian
Keyword quinoa, salad
Prep Time 30 minutes
Servings 8

Ingredients

  • 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

Dressing

  • 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

Instructions

  1. Cook the quinoa according to package directions. Fluff and let cool as you work on the rest of the recipe.

  2. 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.

  3. 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.

  4. 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.