Lemon-Herbed Quinoa and Grilled Shrimp Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing Mediterranean-inspired salad combining fluffy lemon-herb quinoa, juicy grilled shrimp, and a medley of fresh vegetables tossed in a light vinaigrette. This mediterranean-inspired quick meals (gluten free, high protein) ready in about 25 minutes pairs rinsed quinoa, peeled and deveined shrimp, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.4 (100 ratings) Prep: 25 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. In a bowl, combine shrimp with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Grill for 2-3 minutes per side until opaque and slightly charred. Set aside.
  2. Step 2: In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
  3. Step 3: In a large bowl, whisk together lemon juice, remaining 2 tbsp olive oil, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Add quinoa, red onion, cucumber, tomatoes, parsley, and dill. Toss to coat.
  4. Step 4: Gently fold in grilled shrimp. Serve immediately, garnished with additional lemon zest and herbs if desired.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Herbed Quinoa and Grilled Shrimp Salad take to make?

Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Herbed Quinoa and Grilled Shrimp Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Lemon-Herbed Quinoa and Grilled Shrimp Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Herbed Quinoa and Grilled Shrimp Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Herbed Quinoa and Grilled Shrimp Salad gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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