Citrus, Shrimp and Quinoa Salad with Feta

This satisfying citrus salad combines sharp grapefruit, clementine, and lime, along with shrimp, quinoa, and feta for a fresh and vibrant lunch. If you don’t like shrimp, skip it or use thin slices of medium-rare steak instead. For the seafood lovers, pair the salad with fresh, seared scallops.
Course Salads
Cuisine Mediterranean
Keyword Gluten-free
Essential Ingredient Shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 408kcal


  • 2 cups water
  • 1 cup uncooked quinoa
  • 16 medium shrimp peeled and deveined
  • 2 Tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon chipotle chili powder or smoked paprika
  • 2 grapefruit cold, peeled and sliced into rounds or segmented
  • 2 clementines cold, peeled and segmented
  • 4 oz feta crumbled
  • 12 Moroccan Kalamata olives or dry-cured, in either case - pitted and chopped
  • 1 lime sliced


  • Preheat the oven to 425°F. For the quinoa, to a medium saucepan, add the water and quinoa and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork, and transfer to a large bowl.
  • For the shrimp, on a large rimmed baking sheet, toss the shrimp with the oil, salt, and chipotle powder or smoked paprika. Roast for 7 to 10 minutes, or until the shrimp are bright pink. Add to the bowl with the quinoa, along with the grapefruit, clementine, feta, and olives. Gently toss to combine.
  • If you are eating immediately, divide the salad between plates or bowls, top with the lime slices, and serve. If you are taking this to go, add a portion of the salad to a container, top with some lime slices, seal, and refrigerate until you are ready to take it with you. When you get to work, keep it chilled in the refrigerator or with a cooler pack in your bag until lunchtime. To serve, season with lime and enjoy.


Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


Calories: 408kcal | Carbohydrates: 48g | Protein: 16g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 990mg | Potassium: 524mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1600IU | Vitamin C: 62.3mg | Calcium: 248mg | Iron: 3mg