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Shrimp & Quinoa

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Shrimp & Quinoa

4.7 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: Shrimp & Quinoa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 713kcal


  • 1/2 cup quinoa, uncooked
  • 1 cup corn, frozen
  • 2 medium orange
  • 1 medium avocado
  • 15 ounce black beans, canned
  • 1 cup broccoli, florets
  • 1/3 cup cilantro
  • 1/2 cup cranberries, dried


  • 2 medium lemon
  • 2 clove garlic
  • 1 teaspoon honey
  • 7 tablespoon olive oil
  • 3/4 pound shrimp, peeled and deveined
  • 1 medium lime


  • Cook quinoa as directed on package. Remove corn from the freezer to thaw.
  • Meanwhile, peel orange and cut sections into thirds. Dice avocado into cubes, drain and rinse beans, and cut broccoli into small pieces. Add oranges, avocado, beans and broccoli to a large mixing bowl; toss together.  Add chopped cilantro and cranberries.
  • For the dressing: juice two lemons into a small bowl. Add minced garlic, honey, and 6 tablespoons of olive oil; whisk briskly until fully incorporated.
  • Add quinoa, thawed corn, and dressing to the bean mixture. Toss together to combine and coat evenly.
  • In a large skillet over medium heat, add the remaining 1 tablespoon olive oil. Add shrimp; squeeze the juice of the lime over the shrimp. Cook each side for 1-2 minutes, until shrimp turn orange and curl up into a “C” shape. Add to salad and serve. (Serving size: 4-6 large shrimp, 1 cup salad)
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Calories: 713kcal | Carbohydrates: 82g | Protein: 31g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 137mg | Sodium: 520mg | Fiber: 20g | Sugar: 22g

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