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 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 408kcal
Ingredients
2cupswater
1cupuncooked quinoa
16mediumshrimppeeled and deveined
2Tablespoonsextra-virgin olive oil
1/2teaspoonsalt
1/8teaspoonchipotle chili powderor smoked paprika
2grapefruitcold, peeled and sliced into rounds or segmented
2clementinescold, peeled and segmented
4ozfetacrumbled
12Moroccan Kalamata olivesor dry-cured, in either case - pitted and chopped
1limesliced
Instructions
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.