If you thought that pasta and grain salads were only for summer, with this recipe you’ll discover that even in winter it’s possible to enjoy fresh dishes like this quinoa with shrimp and avocado. This dish will surprise you a lot because it is really quick and easy to make, just the time to cook the quinoa and season it. Moreover, despite its simplicity, it is characterized by its refined and slightly exotic taste, perfect to propose even during these Christmas holidays in practical single portions as appetizers. Its peculiarity is the vinaigrette with which it is seasoned, which is anemulsion typical of French cuisine usually based on extra virgin olive oil and white wine vinegar. In my case, I slightly revisited it, making it even tastier and more delicate, replacing the wine vinegar with apple cider vinegar and adding lemon juice and yellow mustard sauce. Simple, easy and with a truly surprising final result! Besides, quinoa is a food completely free of gluten and, for this reason, it is a food that can be freely consumed by those affected by celiac disease, excellently replacing a portion of cereals even though in fact, it is not, as its use and nutritional content are very similar! In addition, it provides high biological value proteins, making this dish, beyond holidays, perfect for any occasion, even as a lunchbox to take to the office or as a dish to include in a healthy and balanced diet!
If you like practical, nutritious and tasty lunchbox salads, try these other irresistible proposals:
- Difficulty: Very Easy
- Cost: Expensive
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
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- 10 oz quinoa
- 1.1 lbs shrimp (already peeled)
- 2 avocado
- 3.5 cups baby spinach
- 5 tbsps extra virgin olive oil
- 1 tbsp mustard
- 1.4 oz lemon juice
- to taste salt
- to taste pepper
Tools
- 1 Sieve
- 1 Colander
- 1 Pot
- 1 Slotted Spoon
- 1 Jar
- 1 Knife
- 1 Salad Bowl
Steps
Start by rinsing the shrimp thoroughly under running water.
In a pot, bring plenty of salted water to a boil and blanch the shrimp for 5 minutes.
After this time, drain them using a slotted spoon and set aside to cool.
In the same water used to cook the shrimp, cook the quinoa for 15 minutes from the point of boiling, then drain it well with a colander and transfer it to a large salad bowl.
Wash the avocados, cut them in half, remove the skin and the inner pit and slice them.
Add the shrimp and avocado slices to the quinoa and mix.
Now prepare the vinaigrette: inside a glass jar, pour the oil, the strained lemon juice, the mustard, a pinch of salt and a grind of pepper.
Close with a lid, shake well and pour the vinaigrette, allowing all the flavors to blend.
Just before serving, garnish with a handful of baby spinach.
And voila… quinoa with shrimp, avocado, and mustard vinaigrette is ready to be enjoyed!
Bon Appétit from La cucina di FeFé!
Other detailed shots…
Storage
👉 Quinoa with shrimp, avocado, and mustard vinaigrette can be stored in the fridge covered with cling film for up to a couple of days, but if you want, you can prepare the quinoa in advance and store it in the fridge for 3-4 days without seasoning, and then add the dressing just before serving.
Tips, notes, variations, and suggestions
🟣 In this preparation, I used tri-color quinoa, that is white, red, and black, completely natural, but if you find it easier to get white quinoa, it will work just as well; if you don’t like quinoa, you can use other grains such as farro, oats, or rice, or even couscous is a great choice.
🟣 If you have vegan guests, you can replace the shrimp with marinated tofu in lemon juice, oil, and herbs or you can add some seasonal vegetables such as grilled pumpkin slices or oven-baked fennel sliced julienne.
