This salad is the perfect way to use any leftover corn that you may have from a summer barbecue. I added grape tomatoes, quinoa, feta, spinach and sauteed shrimp and tossed it in a simple homemade vinaigrette of olive oil and red wine vinegar. This was so simple and packed with nutrients, fiber and protein.
I love adding quinoa to salads. It adds protein, fiber and is a great choice for if you are trying to incorporate more whole grains into your diet. It’s also light enough so that I don’t feel bogged down the way even brown rice and wheat pasta make me feel. The grape tomatoes add a refreshing burst of flavor, and the corn adds a sweet crunch. If you are lucky enough to use leftover roasted corn from a barbecue, all the better! You’ll also get that nice smoky, barbecue flavor.
I decided to add sauteed shrimp at the last minute since I found some in my freezer. But, this salad would be perfectly delicious without them, or really whatever protein you would like to add–from chicken, steak or tofu–even avocado would be a nice touch.
Here’s to summer and all of the lovely fresh produce–enjoy!
Summer Salad with Corn and Shrimp recipe
- 2 large ears of corn
- 1 cup, uncooked quinoa
- 1 package of baby spinach (5 ounces)
- 1 pint of grape tomatoes
- 3/4 cup crumbled feta
- 1 pound raw shrimp, peeled and de-veined
- paprika, to season shrimp
- 1/4 cup olive oil + more to coat skillet
- 1/4 cup red wine vinegar
- Roast or boil the corn until cooked. Once cooled, use a pairing knife to scrape off the corn. Season with salt and pepper.
- Cook the quinoa according to the instructions. Season with salt and pepper.
- Combine the spinach, tomatoes, feta, corn and quinoa in large salad bowl.
- Heat a skillet to medium and add enough olive oil to coat the skillet.
- Sprinkle the shrimp with a generous amount of paprika, and salt and pepper to taste. Add the shrimp to the skillet and cook, turning over, until done on each side (1-2 minutes).
- Remove shrimp from the skillet and toss with the salad.
- Prepare the vinaigrette by whisking the 3 tablespoons of olive oil with red wine vinegar. Season with salt and pepper to taste.
- Add the dressing to the salad and toss to combine.
- Serve immediately.
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