Refreshing Summer Shrimp Quinoa Salad

Prep Time: 20 mins | Cook Time: 15 mins | Soaking/Cooling Time: 15 mins | Total Time: 50 mins

Servings: 4–6 | Author: Kairym Yvonne

A vibrant, high-protein summer salad packed with Old Bay steamed shrimp, savory chicken-bouillon infused quinoa, crisp fresh veggies, quick-pickled red onions, and a zesty mustard vinaigrette. Light, satisfying, and perfect for weekly meal prep!

Ingredients

For the Quinoa:

• 1 cup dry quinoa, rinsed

• 2 cups water

• 1 envelope chicken bouillon (e.g., Goya or Knorr)

For the Quick-Pickled Red Onions:

• ½ medium red onion, thinly sliced

• Apple cider vinegar (enough to fully submerge onions, about ⅓ to ½ cup)

For the Old Bay Shrimp:

• 1 lb raw shrimp, peeled and deveined

• Water for steaming

• 1½ to 2 tbsp Old Bay seasoning

For the Salad Mix-Ins:

• 1 large red bell pepper, finely diced

• 1 large English cucumber, finely diced

• ½ cup fresh cilantro, finely chopped

For the Mustard Vinaigrette:

• ⅓ cup extra virgin olive oil

• 2 tbsp Dijon mustard (or yellow mustard)

• 2 tbsp fresh lemon juice or ACV

• Salt and freshly cracked black pepper, to taste

• 1 tbsp sugar

Instructions

1. Cook the Quinoa

• In a medium saucepan, combine 1 cup of rinsed quinoa, 2 cups of water, and 1 envelope of chicken bouillon. Bring to a boil over medium-high heat.

• Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes (or until water is fully absorbed).

• Remove from heat, fluff with a fork, and let it cool completely to room temperature.

2. Quick-Pickle the Onions

• Place the thinly sliced red onion in a small bowl or jar and cover completely with apple cider vinegar.

• Set aside to soak for at least 15 minutes to take off the harsh bite and add a bright, tangy zing. Drain well before assembling the salad.

3. Steam the Shrimp

• Fill a medium pot with 1–2 inches of water, season generously with Old Bay, and bring to a simmer over medium-high heat.

• Add the shrimp, cover, and steam for 3 to 5 minutes until opaque and pink.

• Drain and immediately transfer the shrimp to an ice bath or refrigerator to chill.

4. Prepare the Mustard Vinaigrette

• In a small bowl or mason jar, whisk together the olive oil, mustard, lemon juice (or vinegar), minced garlic, salt, and pepper until emulsified.

5. Assemble & Toss

• In a large serving bowl, combine the cooled quinoa, diced red bell pepper, diced cucumber, drained pickled red onions, chopped cilantro, and chilled Old Bay shrimp.

• Pour the mustard vinaigrette over the salad and gently toss until every element is evenly coated.

Kairym’s Kitchen Tips

• Meal Prep Advantage: This salad holds up exceptionally well in the fridge for up to 3–4 days. The flavors actually deepen as it sits!

• Serving Suggestion: Enjoy chilled on its own, served over a bed of fresh baby spinach, or paired with a crisp glass of chilled white wine or a spritzer.