Greek Quinoa Salad

  • 60 frozen shrimp, thawed
  • 1 cup dry quinoa, prepared as directed
  • 1 bunch asparagus
  • 1/2 a pint cherry tomatoes
  • 1 zucchini, chopped into 1 in pieces
  • 1 cucumber, chopped
  • 1/4 cup chopped mixed olives
  • 2 tbsp capers
  • 1 lemon + its zest
  • 2 tsp olive oil
  • 1 block Fat-Free Presidential Feta Cheese (or your own favorite)
  • Fresh or dried oregano to taste

Cook shrimp, quinoa, asparagus, cherry tomatoes, zucchini in your method of choice. Toss together with cucumber, olives and capers. Drizzle with lemon juice, lemon zest and olive oil dressing.

Makes about 14 cups. Each cup is approximately 115 calories, 3 grams of fiber and 11 grams of protein.

{ 19 comments… read them below or add one }

1 Emily June 23, 2008 at 5:07 pm

Hey Kath! This looks so delicious so I went and bought all ingredients today and I’m getting ready to make it. I’ll post back later with a review! Can’t wait to taste it…

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2 Emily June 23, 2008 at 6:55 pm

Delicious. I’m sure mine wasn’t as good as your’s, but it was just what I was looking for: healthy, figure friendly, and gluten free for the fiance who is intolerant. We loved it! Thanks Kath! Looking forward to trying more recipes in the future. By the way, is this really 115 calories per cup? I used your exact ingredients and measurements. I believe you, but wow, that is really a great bang for your buck!

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3 Kath June 23, 2008 at 8:13 pm

Emily ,
So glad you liked it!!! I did the recipe analysis in CalorieKing and 115 is what I came up with. I think because there are so many veggies per grain and not much oil (it comes out to half a serving of quinoa a person or something). I can’t wait to make it again myself!

Kath

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4 Anne P September 13, 2008 at 7:14 pm

Mmm this was SO good! I made it tonight and even my mom liked it, and she usually hates anything too healthy or weird :) I left out the asparagus but otherwise followed the recipe! Cooked the shrimp and zucchini in some balsamic vinaigrette. yum!!

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5 Kath September 13, 2008 at 9:18 pm

Anne P,
Yay!!

Kath

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6 anxiety January 9, 2009 at 1:51 pm

I just tried your recipe today and wanted to say thank you, because it was really tasty! :)

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7 Susan January 28, 2009 at 3:19 pm

This looks like a great dish! I love cous cous, but I’ve heard Quinua is so much healthier. Thanks, for the recipe! Your dedication, to oatmeal, has actually helped me to enjoy oatmeal again. I even eat it, as a snack! So, keep on rockin’ out these recipes, girlie!

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8 Chris May 18, 2009 at 7:22 am

This dish was fantastic. Thanks for the recipe.

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9 Adventures of Alice July 22, 2009 at 4:04 pm

I’m going to try this out! I’ve been trying to cook with different types of grains. Have you done anything with Kamut Flakes (looks like oats?) before?

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10 Jenny December 14, 2009 at 6:53 pm

hey kath, I was wondering how you prepare quinoa. The box said to rinse it before cooking it but I find it hard to rinse. The quinoa is soo tiny that a whole bunch just rinses away and I feel like its a waste. I would love your advice. Thanks

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11 Kath December 14, 2009 at 6:55 pm

Jenny,
I have a mesh colander that prevents them from going through. I have skipped this step sometimes and don’t notice a difference though.

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12 Christine April 24, 2010 at 11:49 am

Delicious! I didn’t have shrimp and substituted some tri-colored peppers for the zucchini, and it still came out great. This is the first of your recipes I’ve tried (besides your basic oatmeal recipe, which I love). This week all of my planned meals are from your site. Thank you!

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13 Christine April 24, 2010 at 11:52 am

@ Jenny and Kath: The point of rinsing quinoa is that while growing, individual grains of quinoa are covered with a natural, bitter-tasting coating to protect it from insects are birds (from “Cooking with Grains” cookbook). You may not notice the bitterness in a recipe like this with such complex, intense flavors, but if you taste plain quinoa that was cooked with being rinsed beforehand, the bitter taste is unmistakable. I suggest a fine-mesh sieve. Once I start running the water over it, I find that I don’t lose any grains through the sieve.

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14 homecookedem June 16, 2010 at 11:37 am

Hey Kath!! This is the same “Emily” who first commented on this page almost exactly 2 years ago. I just wanted to let you know that I am currently making this recipe again as I type to take to a lunch tomorrow. It’s now a classic summer recipe in our house!! :)

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15 Anne P July 30, 2010 at 7:10 am

I’m going to make a variation of this again today!! Aw, look at my comment from 2008 :) Hehe

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16 Debbie G January 5, 2012 at 11:18 am

Hi Kath,,,I saw this recipe that had been pinned on pinterest and I would love to make it! Just one quick question..when you say olive oil dressing, is this something you have made, or do you mean just plain olive oil? Thanks! Debbie in TX!

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17 KathEats January 5, 2012 at 2:12 pm

:) I just mean the combo of the lemon juice, zest and olive oil = the dressing. So just the olive oil!

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18 Micaela June 14, 2012 at 1:33 am

So, I have a question. How do you store this? And how long do you think it will keep? Thanks!

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19 KathEats June 14, 2012 at 5:54 am

In a tupperware and I’d say lasting 2-3 days for best quality

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