Citrus, Shrimp and Quinoa Salad with Feta
Servings: 4 servings
1 cup uncooked quinoa
16 medium shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
⅛ teaspoon chipotle chili powder or smoked paprika
2 cold grapefruits, peeled and sliced into rounds or segmented
4 cold clementines, peeled and segmented
4 ounces feta, crumbled
12 Moroccan dry-cured or kalamata olives, pitted and chopped
1 lime, sliced
1. Preheat the oven to 425°F. In a medium saucepan, add 2 cups water and the quinoa and bring to a boil. Reduce to a simmer, cover and cook until tender, 12 to 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork and transfer to a large bowl.
2. Meanwhile, on a baking sheet, toss the shrimp with the oil, salt and chipotle powder or smoked paprika. Roast until the shrimp are bright pink, 7 to 10 minutes. Add the shrimp to the bowl with the quinoa, along with the grapefruit, clementine, feta and olives. Gently toss to combine.
3. Divide the salad among plates or bowls and top with the lime slices. Alternatively, the salad will keep in the refrigerator for up to two days.