Shrimp and Arugula Quinoa Salad

28 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 15 min Standing : 20 min
330 calories/serving


1 cup quinoa 180 g
2 cups water 500 mL
1/2 bunch arugula, coarsely chopped 80 g
24 mini-tomatoes (cherry, miniature or grape), halved 1 2/3 cup
2 tbsp capers 18 g
1/4 cup extra virgin olive oil 65 mL
4 tsp lemon juice, freshly squeezed 1/2 lemon
1 1/4 tsp gingerroot, grated 5 g
1 pinch cayenne pepper 0.1 g
40 shrimp, small size, cooked 220 g
4 tbsp chives, fresh, finely chopped 12 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Cook the quinoa in the water then let it cool down 10 minutes.
  2. Put the arugula, tomatoes, and capers in a salad bowl. Add the quinoa.
  3. Put the oil, lemon juice, grated ginger, Cayenne pepper, salt, and pepper in a small bowl. Whisk, using a fork, until it is emulsified. Pour over the salad.
  4. Gently toss to combine. Add the shrimp and sprinkle with the finely chopped chives. Cover and chill for at least 20 min before seving to allow the flavours to meld.

Nutrition Facts Table

per 1 serving (270 g)


% Daily Value




17 g

27 %

Saturated 2.4 g
+ Trans 0 g

12 %


110 mg


270 mg

11 %


27 g

9 %


3 g

13 %


2 g

Net Carbs

24 g


17 g

Vitamin A

24 %

Vitamin C

22 %


6 %


38 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Magnesium, Manganese, Niacin, Selenium, Vitamin B12, Vitamin E, Vitamin K
Good source of  :
Copper, Folacin, Phosphorus, Potassium, Vitamin A, Zinc
Source of  :
Calcium, Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables ½
Meat and Alternatives 1 ½
Fats 3

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28 Reviews (28 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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