Print

Fresh Summer Berry Salad with Grilled Shrimp and Quinoa

fresh summer berry salad - featured image
Print Recipe

A vibrant and easy summer salad combining smoky grilled shrimp, fresh berries, and fluffy quinoa, perfect for a light and healthy meal.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • Pinch of salt
  • 1 cup fresh strawberries, hulled and quartered
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/4 cup toasted sliced almonds or pecans
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon apple cider vinegar or fresh lemon juice
  • Salt and pepper, to taste

Instructions

  1. Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa, 2 cups water or broth, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
  2. In a bowl, toss shrimp with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, pepper, and lemon juice. Marinate for 10-15 minutes.
  3. Whisk together 3 tablespoons olive oil, honey or maple syrup, apple cider vinegar or lemon juice, salt, and pepper in a small bowl to make the dressing.
  4. Heat grill or grill pan over medium-high heat. Grill shrimp 2-3 minutes per side until opaque and slightly charred. Remove from heat.
  5. Fold strawberries, blueberries, raspberries, and mint into the quinoa. Pour dressing over and toss lightly. Top with grilled shrimp and sprinkle with toasted nuts.
  6. Adjust seasoning with extra lemon juice or salt if needed. Serve immediately or chill up to 1 hour.

Notes

Keep grill or grill pan very hot before adding shrimp to get good sear and grill marks. Avoid overcooking shrimp to prevent rubbery texture. Rinse quinoa well to remove bitterness and cook in broth for extra flavor. Use fresh berries for best texture; thaw frozen berries gently if needed. Keep dressing separate if storing to avoid sogginess.

Nutrition

Keywords: summer salad, grilled shrimp, quinoa salad, berry salad, healthy recipe, easy summer meal, gluten-free, low-carb

Find it online: https://bitematrix.com/fresh-summer-berry-salad-with-grilled-shrimp-and-quinoa-easy-healthy-recipe-ideas/