shrimp quinoa salad
Recipe type: Lunch, dinner
Serves: 4
  •  lb large shrimp peeled and deveined
  • 2 large sweet potatoes (4 cups large dice)
  • 1 cup uncooked quinoa
  • 1 cup halved cherry tomatoes
  • ½ cup Pomegranate seeds, fresh or frozen. (dried cranberry or diced tart green apple would be good substitutions)
  • ½ cup candied walnuts (or just toasted)
  • Juice of 1 lemon (3 TBL)
  • 5 TBL olive oil
  • s/p
  • Butter or baby lettuce leaves (optional)
  1. Preheat oven to 400
  2. Rinse and drain quinoa
  3. Peel and chop Sweet Potato. Toss with Olive oil, salt and pepper and place in a single layer on a baking sheet lined with parchment or foil.
  4. Toss shrimp with olive oil, salt and pepper and place in a single layer on a sheet pan lined with foil or parchment paper.
  5. Place both pans in the preheated oven and set a timer for 8 minutes
  6. Add 1½ cups water to drained quinoa in medium sauce pan and heat over medium high heat to boiling, then turn the heat to low, cover and cook for 15 minutes, then, let steam with the lid on, off heat, for an additional 5 minutes.
  7. After removing the shrimp from the oven, give the sweet potato chunks an additional 20 minutes.
  8. To assemble:  Place sweet potato, shrimp, quinoa and tomatoes in a large bowl. Whisk together the lemon juice with the olive oil and a pinch of salt. Drizzle dressing over the top and toss. Add pomegranate seeds, toasted or candied walnuts and toss again. Taste for salt and pepper and, if desired, serve on baby greens or lettuce leaves
Recipe by recoverybitesblog at