Multilingual Mosaic Quinoa Salad
A vibrant quinoa salad blending Mediterranean, Asian, and Latin flavors, inspired by the diversity of languages in the U.S. This sheet-pan recipe, ready in about 50 minutes, pairs quinoa, cherry tomatoes, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.
Ingredients
- 1 cup quinoa
- 1 cup, halved cherry tomatoes
- 1/2 cup, finely diced red onion
- 1/4 cup, chopped cilantro
- 1 cup, torn spinach
- 12 oz, cooked and peeled grilled shrimp
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp sriracha
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Rinse quinoa under cold water and cook in a pot with 2 cups water over medium heat until tender, 15-20 minutes. Fluff with a fork and let cool.
- Step 2: In a large bowl, combine quinoa, tomatoes, onion, cilantro, and spinach. Toss gently to mix.
- Step 3: In a small bowl, whisk lime juice, olive oil, soy sauce, and sriracha until emulsified.
- Step 4: Pour the dressing over the salad and toss until evenly coated — the quinoa should be glossy and fragrant.
- Step 5: Fold in shrimp and refrigerate for 10 minutes to allow flavors to meld. Serve chilled or at room temperature.
