Quinoa Salad with Shrimp and Feta

A few months ago, I was introduced in the wonderful world of quinoa (pronunciation: keen-wah), which is famous for being a ‘superfood’. 2013 was even named the ‘International Quinoa Year’ by the UN in recognition of the crop’s high nutrient content. So what exactly is quinoa? It’s a pseudo-cereal that is high in protein, magnesium, iron, calcium and gluten-free. I could go on for quite some time, telling you about this seed, but I think I’ve made clear why it’s such a great idea to start cooking this dish!

I will explain you in a new blog post how to cook fluffy, tasty quinoa.


 Ingredients (serves 4)

  1. 250 g Quinoa
  2. 4 Spring Onions
  3. 1 Red Bell Pepper
  4. 1 Zucchini
  5. 1 Red Onion
  6. 150 g Feta (important: the feta is crucial, it gives this dish such a wonderful taste!)
  7. 24-32 Shrimps
  8. 4 Tb Toasted Pine Nuts (optional)
  9. 1/2 Tsp Paprika (powder)
  10. Basil
  11. Olive Oil
  12. Pepper & Salt


1. Mince the spring onions, bell pepper and red onion. Keep half of the minced vegetables apart, as they will be added at the end

2. Dice the zucchini

3. Cook the quinoa as indicated in the aforementioned blogpost

4. Heat a dash of olive oil in a large casserole (I always use a wok) and cook the half of the minced vegetables and the wole courgette al dente in it

5. Meanwhile, cook the shrimps in hot olive oil. Add pepper and salt to taste

6. Toss both the cooked and raw vegetables with the quinoa and add pepper, salt, paprika and basil to taste

7. Finally, add the cooked shrimp and some crumbled feta. If you like, you could also add some toasted pine nuts




Now there’s nothing left but enjoying this delicious meal!


Credit goes to Kris Kookt for the basis of this recipe.


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