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Fish, Busy evenings

Quinoa salad with shrimp and avocado

This quinoa salad with shrimp and avocado is a fresh, complete meal for 4 people, ready in 25 minutes. It's very easy to make, at a cost of about €4.10 per person. The key to success is seasoning the quinoa while it's still warm, so it fully absorbs the lime vinaigrette.

Tonight, a fresh salad meal with quinoa, shrimp, avocado and lime.

Quinoa salad with shrimp and avocado
Total time
25 min
Difficulty
Very easy
Cost per person
€4.10
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

The quinoa brings a soft bite, the shrimp add briny crunch, and the avocado smooths everything out with its creaminess. Lime wakes up the whole bowl with sharp acidity, while cilantro adds a fresh, fragrant note. It's a full salad meal, good cold or at room temperature, that beats another boring lunch sandwich.

This is the dish for a summer evening when you don't want to turn on the oven, or a lunch you can prep the night before. Adults and teens who like fresh, bright flavors will love it, though younger kids may be less convinced because of the cilantro and lime. Serve it for a weeknight family dinner, or for guests on a summer evening on the patio.

The ingredients

4 people

Pantry

  • Quinoaoften in the pantry 250 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Cooked peeled shrimp 400 g

Fruits and vegetables

  • Avocados 2
  • Cucumber 1
  • Cherry tomatoes 250 g
  • Cilantro 1 bunch
  • Lime 2

Allergens Shellfish

The step by step recipe

  1. Rinse the quinoa and cook it in twice its volume of salted water, then let it cool. 12 min

    It's done when the little white germ separates from the grain.

  2. Dice the cucumber, halve the cherry tomatoes, and cube the avocados.

    Drizzle the avocado with lime juice so it doesn't brown.

  3. Make the vinaigrette with the lime juice, olive oil, salt and pepper.

    Grate a little zest into it, it flavors everything.

  4. Mix the warm quinoa with the vinaigrette, then add the vegetables and shrimp.

    Season the quinoa while it's warm, it absorbs the dressing better.

  5. Sprinkle with chopped cilantro and serve chilled.

    Swap the cilantro for parsley if you're not a fan of it.

Our tips to get it right

  • Drain the shrimp well before adding them, otherwise the salad releases water and waters down the vinaigrette.
  • Let the quinoa cool at room temperature rather than in the fridge, it keeps its soft texture better that way.
  • Cut the avocado last, right before serving, so it stays firm and doesn't turn mushy in the mix.

The variations

  • Swap the shrimp for shredded cooked chicken for a shellfish free version.
  • For a vegetarian version, replace the shrimp with chickpeas or grilled tofu.
  • For kids, skip the cilantro and lime and just add a drizzle of olive oil, the flavor will be milder.

What to serve it with

  • A glass of chilled lemon water
  • Tortilla chips for crunch
  • Unsweetened homemade iced tea

Storage

This salad keeps for 1 day in the fridge in a sealed container, the avocado quickly loses its color and texture beyond that. It doesn't freeze well, since the avocado and cucumber release water once thawed. Serve it cold, straight from the fridge.

Questions about this dish

Can you make this salad ahead of time?

You can cook the quinoa and chop the cucumber and tomatoes the day before. Cut the avocado and mix everything right before serving, so the textures stay perfect.

Can I use raw shrimp instead of cooked shrimp?

Yes, sear them for 2 to 3 minutes in a hot pan until pink. Let them cool completely before adding them to the salad.

What if I don't have lime?

Lemon works well too, it just gives a slightly sharper acidity. Use the same amount, so two lemons.

How do you keep the avocado from turning brown?

Cut the avocado last and toss it with lime juice right away. The acidity clearly slows down the browning.

How long does it take to make a quinoa salad with shrimp and avocado?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a quinoa salad with shrimp and avocado?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a quinoa salad with shrimp and avocado cost?

About €4.10 per serving, or €16.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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