Quinoa and Shrimp Salad

  • Preparation 30 MIN
    Cooking 25 MIN
  • Servings 6




  1. In a colander, rinse the quinoa under cold running water. Place in a large saucepan, cover with salted cold water and cook until tender, 15 to 20 minutes. Rinse under cold running water and drain well. Transfer to a large bowl.
  2. In a skillet, sauté the shrimp in the oil over medium heat, until they change colour. Season with salt and pepper. Let cool.
  3. In a bowl, combine the quinoa, shrimp, cucumber, grapefruit, green onions, pepper, cilantro, and parsley. Season with salt and pepper. Set aside.


  1. In a bowl, combine all the ingredients. Drizzle over the salad, toss and let stand for 30 minutes before serving.


This salad is best the same day. Quinoa is a cereal sold mostly in health food stores. Ask for it at your supermarket.


Whether to bring them to a picnic, to eat outside, or to serve on a buffet, dishes containing cream or other dairy products, eggs, mayonnaise, meat, fish, or poultry must be kept no longer than 2 hours at room temperature. This standing time is even shorter when the food is exposed the hot summer days. Do not forget to place an ice pack in your picnic basket.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 407  
Total Fat 14 g  
Saturated Fat 2 g  
Sodium (salt) 160 mg  
Carbohydrates 52 g  
Fibre 5 g  
Protein 19 g