Grilled Shrimp, Vegetables and Quinoa Salad

It’s certainly reached summertime heat in Baltimore, and unfortunately our air conditioner broke. Brett and I are pretty frugal, and we only turn on the AC if the temps are over 80, or the house temps are over 77-78. If they reach that, we turn on the AC to a blustery 76 degrees. Mainly because we don’t want Rogue to overheat. We’re trying to save costs and not have a $200 electric bill. That being said, it was 87 degrees yesterday and today. Today was an office day, so I sat at home sweating and working on the computer. Rogue and I would go for a walk to get a reprieve from the house as there was a nice breeze outside. On days like this, cooking does not sound appealing. So, grilling it is.

My last recipe was with shrimp, and we had 1/2 a bag of frozen shrimp left, or 1 pound. We love vegetables, especially grilled vegetables. I had a desire to make a grilled vegetable and orzo salad, however to increase the protein punch of the meal, I used quinoa instead of orzo pasta. Add in some grilled shrimp, and you have a delicious meal, high in protein, fiber, vitamins and minerals.

grilled veggie saladgrilled veggie

There is an easy way to make this salad and a more time-consuming way to make this salad. Both are good, but one involves more prepping and grilling time, while the other is just sauteing. Way #1: chop the veggies,marinate the veggies and shrimp in prepared salad dressing, saute the veggies and shrimp and cook the quinoa. Way #2: chop the veggies, marinate the veggies and shrimp in a homemade dressing, grill the veggies, grill the shrimp and cook the quinoa. I chose way #2 tonight, however when time is of the essence, go with way #1.

Grilled Shrimp, Vegetables and Quinoa Salad, serves 8

  • 2 cups dried quinoa
  • 4 cups water or reduced sodium chicken broth
  • 1/3 cup of olive oil
  • 1/4 cup of vinegar-cider or balsamic
  • 1 lemon, squeezed
  • 3-4 cloves of garlic, minced
  • 1 bunch of parsley, minced-about 1/4 cup
  • 2 tablespoons of fresh basil minced
  • salt and pepper to taste
  • 1 zucchini, cut into 1/2-1 inch slices
  • 1 yellow squash, cut into 1/2-1 inch slices
  • 2 peppers, red, yellow or orange, cut into 1/2-1 inch chunks
  • 8oz of whole mushrooms, sliced in half
  • 1 red onion, sliced into 4ths
  • 1 pound of shrimp
  • 2 cups of cherry tomatoes, halved or quartered
  • 4oz of feta cheese
  1. Cook the quinoa according to the directions on the package using the water or chicken broth. I used chicken broth for this dish. Keep covered and set aside.
  2. Make salad dressing by whisking ingredients olive oil through salt and pepper. Set aside a few tablespoons-1/4c for drizzling over the salad at the end. If using salad dressing, just leave some for mixing.
  3. Marinate the veggies and shrimp in separate bowls/bags for 30min-1 hour
  4. Preheat grill to medium-medium hot-350-400 degrees
  5. Skewer the vegetables and shrimp and cook separately on the grill. I grill the veggies for 6-10 minutes and the shrimp for 4-6 minutes total, or 2-3 minutes per side until opaque.
  6. In a large bowl place the cooked quinoa, grilled veggies, grilled shrimp, cherry tomatoes and the reserved dressing. Serve warm or cooled and stir in cheese right before serving.
  7. Season with additional salt, pepper, parsley, basil, lemon as needed.


  • 310kcal
  • 36g carbohydrate
  • 12g fat
  • 15g protein
  • 5g fiber

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