Citrus, Shrimp, & Quinoa Salad
Serves 4 | 20 mins
Sicilian orange salads with black olives are a staple of mine in the winter when citrus is at its peak, but they certainly aren’t a whole meal. This citrus salad, however, is satisfying complete, combining sharp grapefruit, clementine, and lime, along with shrimp, quinoa, and feta.
2 cups water
1 cup uncooked quinoa
16 medium shrimp, peeled and deveined
2 Tbsp extra-virgin olive oil
½ tsp salt
1/8 tsp chipotle chili powder or smoked paprika
2 cold grapefruits, peeled and sliced into rounds or segmented
4 cold clementines, peeled and segmented
4 oz feta, crumbled
12 Moroccan dry-cured or kalamata olives, pitted and chopped
1 lime, sliced
1. Preheat the oven to 425°F. For the quinoa, to a medium saucepan, add the water and quinoa and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork, and transfer to a large bowl.
2. For the shrimp, on a large rimmed baking sheet, toss the shrimp with the oil, salt, and chipotle powder or smoked paprika. Roast for 7 to 10 minutes, or until the shrimp are bright pink. Add to the bowl with the quinoa, along with the grapefruit, clementine, feta, and olives. Gently toss to combine.
3. If you are eating immediately, divide the salad between plates or bowls, top with the lime slices, and serve. If you are taking this to go, add a portion of the salad to a container, top with some lime slices, seal, and refrigerate until you are ready to take it with you. When you get to work, keep it chilled in the refrigerator or with a cooler pack in your bag until lunchtime. To serve, season with lime and enjoy.
Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.