Best-of-the-Sea Mediterranean Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant dish combining tender shrimp, roasted cherry tomatoes, and crisp cucumbers in a zesty lemon-herb dressing, perfect for a light yet satisfying meal. This mediterranean-inspired salads ready in about 45 minutes pairs quinoa, shrimp, peeled and deveined, pint cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 12 oz shrimp, peeled and deveined
• 1 pint cherry tomatoes
• 1 medium cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh parsley, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until fluffy and golden.
2. Step 2: In a large bowl, combine 12 oz shrimp, 1/2 tsp salt, 1/8 tsp black pepper, and 1 tbsp lemon juice. Let marinate for 10 minutes.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1/4 cup red onion and sauté for 2 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
4. Step 4: Add 1 pint cherry tomatoes and 1/2 tsp salt. Cook 5-7 minutes until tomatoes release juices and thicken slightly. Stir in 1/2 cup cucumber and 1/4 cup parsley.
5. Step 5: Toss roasted quinoa with shrimp, tomato mixture, and remaining 1/2 cup cucumber. Drizzle with remaining 1 tbsp lemon juice and 1 tbsp olive oil. Garnish with parsley and serve.