A Word From The Cook

“Quinoa Salad with Cool Peaches & Spicy Shrimp is a sweet and spicy salad full of fresh fruit. Yummy shrimp and tasty quinoa turn this salad into a meal!”


Prep Time:

35 Minutes

Total Time:

35 Minutes


8-10 Servings


  • For the Salad
  • 1 Medium red onion (sliced into 1/4 inch strips)
  • 1/2 Cup apple cider vinegar
  • 3 Tablespoons sugar
  • 2 Large firm peaches
  • 8-10 Fresh strawberries, sliced
  • 4 Cups fresh arugula
  • 1 1/2 Cups Quinoa (couscous can be substituted)
  • 4 Teaspoons salt
  • 2 Lemons, cut into wedges
  • Salt and pepper to taste
  • 4 Large radishes (thinly sliced)
  • 3-4 Tablespoons olive oil
  • 1/2 Cup fresh roughly chopped herbs (basil, cilantro, mint)
  • For the Shrimp
  • 1 1/2 pound large shrimp, peeled, tail on
  • 3-4 Tablespoons olive oil
  • 3/4 Cup sun-dried tomatoes
  • 2 Tablespoons red chile sauce (Sriracha)
  • 1 Tablespoon honey
  • 2-3 Cloves freshly chopped garlic
  • 1/2 Pound fresh green beans
  1. Step 1 – Pickle the Onions and Cook the Quinoa
    1. Bring sliced onion, sugar and cider vinegar to a boil in a small saucepan, stirring until sugar dissolves.
    2. Remove from heat and let sit for 15-20 minutes.
    3. Drain liquid from onion, reserving liquid for tossing with salad.
  2. Step 2 – Prepare Quinoa and Salad Ingredients
    1. Rinse, pat dry and cut/chop peaches, strawberries, arugula, radishes, and herbs.
    2. Bring rinsed quinoa and 4 cups water to a boil in a medium saucepan. Add salt and cover.
    3. Reduce heat to to a simmer. Simmer for 8 minutes.
    4. Drain water and return quinoa to pan and cover.
    5. Let sit for 15 minutes, then fluff with fork.
    6. Spread cooked quinoa out on a baking sheet to cool.
  3. Step 3 – Cook Shrimp, Toss, and Serve Salad
    1. Heat olive oil, sun-dried tomatoes, chili paste, and honey in large saucepan over medium heat.
    2. Add green beans and garlic and cook for 2-3 minutes.
    3. Add raw shrimp and continue cooking, stirring occasionally, until shrimp turns pink.
    4. Salt and pepper to taste.
    5. Place arugula, quinoa, onions, peaches, and radishes in a large salad bowl and toss with a drizzle of olive oil and pickled onion liquid.
    6. Salt and pepper to taste.
    7. Plate salad on individual serving dishes
    8. Top generously with shrimp and green beans.
    9. Garnish with freshly chopped herbs and a spray of fresh lemon juice, or zest, or both.