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Lemon Basil Shrimp & Quinoa! This fresh and flavorful dish comes together in no time at all, making it ideal for a healthful weekday dinner or packed lunch. Make quinoa early in the week  or simply defrost pre-made frozen quinoa to shave off prep time during busy evenings, and this will become a go-to staple for busy evenings. 
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Lemon Basil Shrimp & Quinoa

This light and refreshing lemon basil shrimp quinoa salad is the perfect light lunch or simple dinner. Prep the quinoa ahead of time for simple meal prep. You'll love this deliciously healthy meal!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Lunch, Main Course
Cuisine: American
Servings: 4 servings
Author: Dianna Muscari

Ingredients

  • 2 cups cooked quinoa
  • 1 tablespoon olive oil divided
  • ½ pound shrimp peeled & deveined
  • ¼ teaspoon salt
  • 1 cup chopped zucchini
  • Fresh basil for garnishing

For Vinaigrette

  • ¼ cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic minced or grated
  • 1 tablespoon minced fresh basil leaves
  • ⅛ teaspoon salt or to taste

Instructions

  • Place 2 cups cooked quinoa in a large bowl. Set aside.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ½ pound shrimp and sprinkle with ¼ teaspoon salt. Allow shrimp to cook about 2-3 minutes on each side {depending on how large the shrimp are} until they're opaque and cooked through. Transfer the shrimp to the bowl with the quinoa.
  • In the same skillet, add about 2 teaspoons olive oil and the 1 cup chopped zucchini. Sauté for about 5-7 minutes until it is tender.
  • Meanwhile, make the vinaigrette: In a shaker jar or a small bowl, shake or whisk together the ¼ cup extra virgin olive oil, 1 tablespoon fresh lemon juice, 2 cloves garlic, 1 tablespoon minced fresh basil leaves and ⅛ teaspoon salt until it is emulsified.
  • Transfer the cooked zucchini into the bowl. Drizzle everything with vinaigrette and gently toss to combine.
  • Finish everything off with torn or chopped basil leaves. Refrigerate until chilled to enjoy as a cold quinoa salad (or serve hot for a delicious meal!).