Spinach and Quinoa Salad with Shrimp – Phase 3

Spinach and Quinoa salad with shrimp are a great dish salad perfect for your romantic weeknight. Just you? Fret not! You can also enjoy the second portion as your lunch the next day.

Spinach and Quinoa Salad with Shrimp - Phase 3


  • 3/4 cup water
  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1/4 teaspoon sea salt, divided
  • Cooking spray
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 tablespoons  olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh dill
  • 1/4 teaspoon stevia/xylitol
  • 2 cups fresh baby spinach leaves
  • 1 cup thinly sliced English cucumber
  • 1/2 cup thinly sliced radish
  • 1/2 cup Celery, thinly sliced


1. Combine 3/4 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed and quinoa is tender. Cool quinoa mixture slightly.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to pan; cook 2 minutes on each side or until done.

3. Combine remaining 1/4 teaspoon pepper, oil, lemon juice, dill, and stevia in a large bowl, stirring with a whisk. Add quinoa, shrimp, spinach, and remaining ingredients; toss gently to combine.

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