Curried Shrimp and Quinoa Salad

Curried Shrimp and Quinoa Salad

Serves 4 (serving size 2 cups)


  • ½ cup quinoa, dry
  • 1 cup low-sodium vegetable broth
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1½ pounds raw shrimp*, peeled, deveined, tails removed and rinsed
  • 1 (14½-ounce) can diced tomatoes
  • 1 teaspoon curry powder
  • 4 cups arugula**



  1. Add quinoa and broth to a medium-sized pot. Bring to a boil over high heat, then reduce heat and simmer until liquid is absorbed. Remove from heat, cover and set aside for 5 minutes. Fluff with a fork.
  2. In a sauté pan over medium heat, add olive oil, garlic and shallots and sauté for a few minutes until golden brown. Add shrimp and sauté 5 to 7 minutes. Do not overcook, as shrimp will become tough and rubbery.
  3. Add tomatoes and curry, and stir gently until combined. Divide arugula between salad plates and top with ¼ cup quinoa and two large spoonfuls of curried shrimp mixture. Serves 4.

Cooking Notes

  • To save on prep and cooking time, use precooked, peeled and deveined shrimp. The shrimp may be firmer and less delicate than fresh.
  • **Use baby kale, spinach or mixed greens instead of arugula, if preferred.


Nutrition Information: CALORIES 232; FAT 3g; SODIUM 227mg; CARB. 24g; FIBER 3g; PROTEIN 25g;

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