This quinoa salad with black green beans, shrimp, almonds, and feta cheese is a quick and delicious make-ahead salad for summertime.
Now that summer is officially here and school is out, I’ve been working on coming up with some fresh summer recipes that can easily be prepared ahead of time and enjoyed at lunch or dinner time. Summer recipes should be easy and not require hours in the kitchen because no one wants to spend their fleeting summer days working over a hot stove.
Summer salad
Fresh ingredients and lots of summer vegetables make this easy and delicious black green bean and shrimp quinoa salad a perfect make-ahead meal that’s perfect on its own or paired with grilled meats.
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Seasonal Simplicity Summer Series
Today I’m joined by some of my blogging friends who are also sharing their delicious summer recipe ideas with us! Be sure to visit their articles to see what they are sharing. I’ve linked them all at the bottom of today’s recipe post.
This easy-to-make recipe was a hit with my family and a nice change from the usual Greek-style quinoa salad I make. Depending on whether you want to make this salad a main course or not, you can increase or decrease the amount of shrimp used.
We found this salad filling enough as a main course for lunch or dinner, and it lasted well in the fridge for several days. Easy to transport and serve, it makes a perfect summer healthy meal.
components
I used almost all of the ingredients from Costco to make this; Their fresh green beans, shrimp from the freezer section, feta cheese, almonds and of course quinoa. Of course, fresh local ingredients are always best. So when green beans and corn are in season in your area, it would be worth keeping them indoors. The dressing was easy to whip up and gave it a nice tang. Add salt and pepper to taste.
Black Green Bean and Shrimp Quinoa Salad Recipe
Black Bean Shrimp Quinoa Salad
A delicious make-ahead quinoa salad with black green beans, shrimp, almonds, and feta cheese.
-
2
Cup
Quinoa, uncooked -
3-4
Cup
Fresh green beans, cut into 1-2″ lengths -
1/2
Cup
Almonds, slivered or cut in half whole -
1.5
Cup
Shrimp, thawed from frozen -
1/2
Cup
feta cheese -
1
can do
Corn kernels
(Or it would be better to cut off the corn cob) -
1
Cloves
Garlic - Olive oil, for cooking
dressing
-
6
Spoon
olive oil
Extra virgin -
1
Lemon juice -
2
Spoon
Red wine vinegar -
1
tsp
Garlic -
2
Spoon
Dijon mustard -
2
Spoon
Sugar or monk fruit sweetener, dissolved in 1 tbsp warm water - Salt and pepper to taste
-
Cook quinoa according to package directions. Fluff and let cool while you work on the rest of the recipe.
-
Sauté green beans in olive oil with garlic over medium-high heat, allowing to darken slightly. Remove from heat when softened but still with a slight crunch, about 8-10 minutes.
-
Defrost the shrimp by running under cold water.
Toast the almonds quickly in 1 tablespoon olive oil, about 2 minutes, with a little garlic. Add the shrimp and sauté for 1-2 minutes until cooked, squeezing the remaining lemon juice over them as they cook.
-
Mix together the quinoa, shrimp almond mixture, blackened green beans and corn in a large bowl. Once cool, mix the dressing.
Once cooled, pour the dressing and quinoa mixture over the top and add the feta cheese. Stir to mix well.
Want to remember this? Just pin it for later!
Today some of my friends have joined me to share their summer recipes with you.
You can visit their full article and recipe by clicking on the links below the pictures.
Blackened Green Bean and Shrimp Quinoa Salad at The Happy House
Basil and Corn Cake with Tomato and Avocado Salsa In A Pretty Life in the Suburbs
Peach Rhubarb Muffins in the lakehouse
The best fruit and honey parfait recipe in Grace in My Space
Strawberry Mojitos at the Maison de Cinq
Raspberry Lemon Cake At My Sweet Savannah
Raspberry Peach Swirl Popsicles At Clean & Santable
