Summer Salad with Corn and Shrimp

Corn and Quinoa Salad with Shrimo 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 Quinoa and Shrimp
Author: Vallery
Serves: 3-4 servings
  • 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
  • salt
  • pepper
  1. Roast or boil the corn until cooked. Once cooled, use a pairing knife to scrape off the corn. Season with salt and pepper.
  2. Cook the quinoa according to the instructions. Season with salt and pepper.
  3. Combine the spinach, tomatoes, feta, corn and quinoa in large salad bowl.
  4. Heat a skillet to medium and add enough olive oil to coat the skillet.
  5. 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).
  6. Remove shrimp from the skillet and toss with the salad.
  7. Prepare the vinaigrette by whisking the 3 tablespoons of olive oil with red wine vinegar. Season with salt and pepper to taste.
  8. Add the dressing to the salad and toss to combine.
  9. Serve immediately.