Moody Girl Eats: Greek Quinoa Salad with Shrimp

As part of my New Year’s resolution, I mentioned that I wanted to stick to healthier diet of more fruits/vegetables and clean up my bad eating habits.  I think that I’ve been pretty successful with this so far.  I’ve been eating a ton more vegetables and trying new foods and recipes that include quinoa, chia seeds and lentils.  I’ve also given up eating greasy fast food and opting for a healthier option like subs from Subway or soup and salad at Panera Bread.  This is especially challenging because I travel so frequently, but I force myself to buy anything other than McDonalds or my old favorite Chick-fil-A.  Lately, since I’ve stopped eating at these places I really haven’t had any cravings for them, which is great.  I also gave up eating dessert/sweets for Lent.  This has been extremely difficult because I love ice cream, cake, cookies – you name it, I eat it.  Anyway, I digress.

I wanted to share with you all one of my favorite recipes that I found sometime in January from another blogger.  This recipe has been my go to meal for the past month and a half.  I recently made some for my sister a few weeks ago and today I brought some in for a potluck at work.  Everyone enjoyed it and they all wanted the recipe.  My sister now makes this meal probably just as much as I do.  So, I figure that I would share this with you all today.  It’s really fresh and healthy with a few simple ingredients.  It’s also really quick to put together.  Check out the recipe below and let me know what you think.

Greek Quinoa Salad with Shrimp
[Adapted from With Style & Grace]

                  1 ½ cup of dry quinoa
                  2 cups of water [or chicken broth]
                  1 cup of cucumbers, quartered
                  ½ cup of cherry tomatoes, halved
                  ¼ cup of Kalamata olives, sliced
                  ¼ cup of red onions, chopped
                  2 green onions (scallions), chopped
                  1 lemon, juiced
                  3 tablespoons extra virgin olive oil
                  2 tablespoons white wine vinegar [or red wine vinegar]
                  2 garlic cloves, minced
                  Salt and Pepper to taste
½ pound of cooked shrimp (chopped in half)
                  ½ cup feta cheese (optional)


In a medium pot, bring 2 cups of water [or chicken broth] and quinoa to a boil. Reduce to a simmer and cover, 16-18 minutes, until all the water is absorbed, Once cooked, remove from heat and allow to cool approximately ten minutes while prepping the rest of the ingredients.

In a large bowl, combine cucumber, tomatoes, Kalamata olives, red onions, and green onions.  Add the cooked shrimp that has been chopped in half.

Dressing: whisk together the lemon juice, olive oil, white wine vinegar, garlic, salt and pepper.

Drizzle a little bit of the dressing over quinoa/vegetable mixture and stir in a little at a time while folding the mixture.  Season with salt and pepper, top with cheese, serve and enjoy!

1 comment:

  1. I just had quinoa for the first time a few weeks ago and love it (though I have to admit that I am strangely grossed out/fascinated when I watch it cook). This sounds great - anything's better with shrimp!


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