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Quinoa Salad with Shrimp and Eggplant

Posted by Peggy on August 17, 2011

Quinoa Salad with Shrimp and Eggplant
Recipe: Quinoa Salad with Shrimp and Eggplant


  • 1 cup dry quinoa
  • 6 tablespoons extra virgin olive oil
  • 1 pound raw medium shrimp, (thawed if frozen) deveined and shelled
  • 6 small (approx. 3-inch length) eggplant,striped with a vegetable peeler and cut into coins
  • Juice from 1 lemon (2 tablespoons)
  • 3/4 cup torn mint leaves


  1. Cook quinoa according to package instructions.
  2. Heat 2 tablespoons olive oil over medium high heat. Sauté shrimp on both sides until just cooked through, about 2 minutes on each side. Remove and reserve. Add additional 2 tablespoons of oil to pan and cook eggplant over medium heat until tender, 3-6 minutes depending on eggplant varietal.
  3. Make a vinaigrette by whisking together remaining 2 tablespoons olive oil and lemon juice. Toss with quinoa, shrimp, eggplant and mint. Season to taste with kosher salt and freshly ground pepper.

Time: 20 minutes

Number of servings (yield): 3-4

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