Apricot-Glazed Shrimp & Quinoa Salad


Here’s a killer recipe for you health nuts out there!  This warm, sweet and tangy salad is so clean and nutritionally balanced– Veggies, greens, and tons of protein– but it’s so delicious you would never know.  Plus it’s an excellent Main-Course-Salad meal that my husband AND my toddler  both wolf down!

I created this one day with a bunch of ingredients I had on hand.  At the time, I wasn’t really  in a “healthy food mood”, but the glaze on this shrimp really gave me that sweet tangy-ness I was craving and sent the meal over the edge.  Feel free to play with different fruit jams, as well. I made this with a strawberry glaze the other day and freaked out– so yum! Recipe and photo gallery below, click through the captions to explore more tips.  This recipe serves two as a main course, and can be easily doubled:


  • 1 container of Baby Kale (pictured) or Baby Spinach, washed & dried
  • 1 large Heirloom Tomato, halved and sliced
  • 1 avocado, sliced
  • 18-20 peeled & deveined Shrimp
  • 1/2 cup flat leaf Parsley, chopped
  • 1 cup cooked quinoa, seasoned with EVOO, salt & pepper (I make a few cups a week of this and store it to add protein to my salads)
  • 1/4 cup Extra Virgin Olive Oil, plus 1 tablespoon
  • 1 tablespoon Apricot Jam
  • 2 tablespoons Honey Mustard
  • 2 Tablespoons Rice Vinegar
  • Salt + Pepper
  • Juice of 1 lemon
  • BBQ skewers
  • Basting Brush

Preheat the grill on high. If you haven’t made the quinoa ahead, put it on the stove now and cook according to package directions while you make the rest of the recipe.  Next, assemble the first three ingredients in a large serving bowl, and toss.  Now prepare the glaze: place the apricot jam, 1 tablespoon of the honey mustard, and the vinegar in a bowl and mix with a small whisk until smooth. Season with salt and pepper.  Prepare the shrimp by rinsing and patting dry, then skewer.  I use three metal skewers so the shrimp aren’t crowded.  Coat the shrimp with one tablespoon of Extra Virgin Olive Oil.  Place the shrimp on the grill and baste generously on the top side with the Apricot Glaze.  Cook for approximately 3 minutes and then flip, basting the (new) top side.  Remember that shrimp are cooked when they turn pink, so don’t overcook them! They will need no more than four minutes more cooking time. Baste one more time before removing from the grill.  Remove from the grill and slide off of the skewers with a fork. Add the quinoa to the salad bowl and toss to combine, then add the shrimp on the top layer of the salad.  Sprinkle the parsley on top.  Now combine the lemon juice, remaining tablespoon of honey mustard, and 1/4 cup extra virgin olive oil.  Whisk together, and add a pinch of salt.  Pour the dressing over the salad, and enjoy!


Leave a Comment:


  1. Deb Reed says:

    OM!! Looks so yummy and I’m vegan and into quinoa! Did you learn to cook from Honey? I love how grandmothers and mothers teach us important things in life.

    08.26.15 Reply
    • Happily Eva After says:

      Thank you! This salad is great for Vegans as you can easily substituted grilled tofu or tempeh with the glaze!
      I actually taught myself how to cook when I was in college, but I look forward to teaching my daughter!

      08.31.15 Reply
  2. Anne says:

    This sounds absolutely delicious. My husband and I love having salads for a main course during the week – will add this to our rotation!

    08.28.15 Reply
    • Happily Eva After says:

      Hi Anne,
      So happy you are excited to try it! Fast and healthy is the key for our family, too!

      08.31.15 Reply
  3. janis says:

    i kept going back to your instagram to look at this salad. looks amazing

    08.28.15 Reply
  4. Katie Morene says:

    Made this last night and it’s fab! Had never thought of adding quinoa to a salad in this way.
    What’s going on with Instagram or is it just me? Since Thursday evening I keep getting this message: The link you followed may be broken, or the page may have been removed.

    08.28.15 Reply
    • Happily Eva After says:

      Hi Katie!
      Yay!! So happy you enjoyed this salad as much as I do!
      Oh yikes, I hope the link worked out for you! I didn’t run in to a problem but I’m also always asleep by like 8:30 so I may have missed it! hahah

      08.31.15 Reply
  5. ava says:

    His Eva, I want to make this fab.salad but I don’t have a grill.What do you suggest?

    09.09.15 Reply