This post was originally published on August 26, 2015. 

Here’s a killer recipe for you health nuts out there!  I created it back in 2015 when I needed a healthy recipe that both picky-toddler-Marlowe and my now former husband would enjoy, and this one was a major hit! This salad is warm, sweet, and tangy, and it’s so clean and nutritionally balanced – it’s got veggies, greens, and tons of protein – and it’s so delicious you would never know.  Plus, it’s an excellent Main-Course-Salad meal that your entire family will enjoy!

When I created this back in 2015, it was kind of a “kitchen sink” recipe – I had all the ingredients on-hand, I just needed to figure out to put them together to make a healthy recipe.  Once I realized I could make a glaze from the apricot jam and slather it on the shrimp, it 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’ve made this recipe with a strawberry glaze the other day and freaked out – so yum! This recipe serves two as a main course but can be easily doubled for the entire family!

You Will Need…

• BBQ skewers
• a basting brush
• a small whisk
• a grill
• a large serving bowl

Ingredients…

For the Quinoa…

• 1 cup of quinoa
• 1 tbsp of extra virgin olive oil
• a pinch of salt and black pepper

For the Salad…

• 1 container of baby kale (or Baby Spinach), washed & dried
• 1 large heirloom tomato, halved & sliced
• 1 avocado, sliced
• 18-20 shrimp, peeled & deveined
• 1/2 cup parsley, chopped
• 1 cup of cooked quinoa
• 1/4 cup extra virgin olive oil, plus 1 tbsp
• 1 lemon, juiced

For the Glaze…

• 1 tbsp of apricot jam
• 2 tbsp of honey mustard
• 2 tbsp of rice vinegar
• salt & black pepper, for taste

Recipe…

1. Preheat the grill on high.

2. 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.

3. Next, assemble the first three ingredients in a large serving bowl, and toss.

4. Now prepare the glaze: place the apricot jam, 1 tablespoon of the honey mustard, and the rice vinegar in a bowl and mix with a small whisk until smooth. Season with salt and pepper.

5. Prepare the shrimp by rinsing and patting dry, then skewer.  I use three metal skewers so the shrimp aren’t crowded.

6. 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 using your basting brush.

7. Cook for approximately 3 minutes and then flip, basting the other 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.

8. Baste one more time, then remove from the grill, and slide the shrimp off of the skewers with a fork.

9. 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.

10. 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.

11. Pour the dressing over the salad, and enjoy!

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. 

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Course Main Course

Cuisine American

Servings 2 servings

Calories 1035 kcal

Equipment

• BBQ Skewers
• A Grill
• Basting Brush
• A Small Wisk
• A Large Serving Bowl

Ingredients

1x2x3x

For the Quinoa...

• 1 cup quinoa
• 1 tbsp extra virgin olive oil
• salt, to taste
• black pepper, to taste

For the Salad...

• 1 container baby kale, washed and dried
• 1 large heirloom tomato, halved and sliced
• 1 avocado, sliced
• 20 raw shrimp, peeled and deveined
• ½ cup parsley, chopped
• 1 cup cooked quinoa, follow package instructions
• ¼ cup extra virgin olive oil, + 1 tbsp
• 1 lemon, juiced

For the Glaze...

• 1 tbsp apricot jam
• 2 tbsp honey mustard
• 2 tbsp rice vinegar
• salt, to taste
• black pepper, to taste

Instructions

 

• 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 rice 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 using your basting brush.
• Cook for approximately 3 minutes and then flip, basting the other 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, then remove from the grill, and slide the shrimp 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!

Nutrition

Nutrition Facts

Apricot-Glazed Shrimp & Quinoa Salad

Amount Per Serving (8 oz)

Calories 1035 Calories from Fat 513

% Daily Value*

Fat 57g88%

Saturated Fat 8g50%

Cholesterol 151mg50%

Sodium 577mg25%

Potassium 1476mg42%

Carbohydrates 104g35%

Fiber 18g75%

Sugar 12g13%

Protein 32g64%

Vitamin A 1973IU39%

Vitamin C 71mg86%

Calcium 196mg20%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Apricot, Healthy, Quinoa, Salad, Shrimp

Tried this recipe?Let us know how it was!

What is your favorite healthy recipe? Let me know in the comments below!

Photographs by Julia Dags