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Pesto Shrimp Quinoa Salad

Shrimp are one of the healthiest seafoods, so this recipe pairs them with more good-for-you foods like quinoa, bell pepper, tomatoes and goat cheese. Pesto and fresh lemon bring bright flavor. This super easy salad can be served warm for a light dinner or chilled as a lunch salad –whatever you fancy!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 Servings
Author Kath Lion


  • ¾ pound shrimp about 40 medium
  • 1 cup quinoa
  • 1.5 tbsp high heat oil such as safflower, divided
  • 1 red bell pepper
  • 10 cherry tomatoes
  • 1/3 cup basil pesto
  • 1 clove garlic
  • ¼ tsp salt
  • Juice of half a lemon
  • 2 ounces goat cheese


  • Rinse quinoa and put in pot with 2 cups of water. Bring to a boil, reduce heat and simmer for 10-15 minutes, until liquid is absorbed.
  • Chop tomatoes and pepper. Mince or press garlic.
  • Pat shrimp dry with a paper towel. Add 1 tbsp oil to a large pan over medium high heat and add shrimp in a single layer. Cook for 2 minutes, until shrimp start to turn pink and flip to the other side. Cook another 2 minutes and remove from pan. Set aside.
  • Add ½ tbsp oil to pan over medium heat and cook pepper for 2 minutes. Add garlic and stir. Add tomatoes and continue cooking until they are slightly tender. Splash in a tablespoon of water to the pan if it becomes too dry.
  • Stir in pesto. Toss in shrimp and quinoa. Season with salt and lemon.
  • Pour mixture into a serving bowl and allow to cool slightly before adding 2 ounces goat cheese (or more if you like!)
  • Serve warm or chilled.