Shrimp, Orange and Avocado Quinoa Salad

Shrimp, Orange and Avocado Quinoa Salad

This fresh, citrusy Shrimp, Orange and Avocado Quinoa Salad is a delicious dish bursting with flavor. Make it ahead for an easy lunch, or serve warm on a bed of greens for a light spring dinner. (gluten-free, dairy-free, nut free)



For the quinoa:

For the shrimp:

For the salad:


  1. In a small saucepan, bring quinoa and broth to a gentle boil. Cover and simmer 15 minutes, or until quinoa has absorbed all of the liquid. Remove from heat.
  2. Meanwhile, segment oranges by cutting away outside peel and membranes, then working around the orange, separating the segments from the membranes. Set orange segments aside. Squeeze juice from orange membranes into a large bowl. Add 1 tbsp of the olive oil, garlic, red pepper flakes, salt and pepper. Whisk to combine. Stir in peeled shrimp.
  3. In another large bowl, combine oranges, lime juice, remaining 2 tbsp olive oil, onions, mint, parsley, cilantro and avocado. Gently stir to combine. Set aside.
  4. Heat a grill, grill pan, or nonstick skillet over medium heat. Spray with oil spray and cook shrimp 2-3 minutes per side, or until cooked through. Remove from heat.
  5. Add shrimp and quinoa to orange mixture. Gently stir to combine and serve.
  6. If you will be waiting to serve, refrigerate and add the avocados just before serving.

Keywords: shrimp salad, orange avocado salad

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