Tropical Quinoa Salad with Shrimp

Tropical Quinoa Salad with shrimp adds a delicious tropical vibe to plain  red quinoa combining succulent shrimp, mango, avocado, fresh strawberries,  jalapeno peppers, sweet red peppers, cilantro, with lime juice, authentic extra virgin olive oil and simply seasoned with cumin, kosher salt and peppers.

What is Quinoa…

Quinoa (/ˈkiːnwɑː/, from Quechua: kinwa),[2] a species of goosefoot (Chenopodium), is a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal. – Source Wikipedia

Tropical Quinoa Salad with Shrimp

I was one of the folks who had to make Quinoa a few times to get my taste buds into it, reason being is for one thing I had to get my cooking process down. The first package I bought of red quinoa seemed to be full of you know what, for cooking instructions. I thought, if it tastes like this, I am never bothering to make it again.

Luckily, I did a bit more reading and found that it has a ring that slightly pops when done and got my cooking procedure in check, after all, that cooking Havok  I had wrecked upon my family the first few times.

Below, you will find my recipe for one of my favorite ways to serve Quinia…

Tropical Quinoa Salad with Shrimp

  • 2 cups red quinoa
  • 1 and 1/2 pounds steamed shrimp
  • 1 large mango diced
  • 1 Florida avocado or 2 Hass Avacados, diced
  • 1 small red onion, minced
  • 7 strawberries, diced
  • 2 jalapeno peppers diced
  • 1/2 of a cup of sweet red pepper diced
  • 1/4 of a cup chopped cilantro
  • Juice of 3-4 limes
  • 3 tablespoons of  authentic extra virgin olive oil
  • 1 tablespoon natural honey
  • a dash of cumin
  • kosher salt, to taste
  • fresh ground pepper, to taste


  1. Rinse red quinoa well to remove any impurities. In a large saucepan bring 4 cups of salted water to a rolling boil, add quinoa. Boil for about 4 minutes then reduce the heat to low-temperature simmer about 20 minutes covered with a tight-fitting lid, stirring occasionally. When red quinoa is done cooking, it looks somewhat soft, and the ring along the outside edge of the seed becomes visible and separates slightly.
  2. Meanwhile, steam 1 and 1/2 pounds of cleaned shrimp about 3 minutes. Immediately remove from the heat, and let cool.
  3. Dice 1 large mango, 1 Florida avocado or 2 Hass Avocados,  1 small minced red onion, 7 strawberries, and 2 jalepeno peppers.
  4. Place  the above ingredients in large bowl, add chopped cilantro, juice of 3-4 limes, 3 tablespoons of extra virgin olive oil, 1 tablespoon of natural honey, a dash of cumin, kosher salt and freshly ground pepper to your taste.
  5. Lightly and carefully toss, as not to break fruit or avocados.
  6. May refrigerate or serve immediately.


© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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