Shrimp, Kale & Quinoa Salad

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Shrimp, Kale & Quinoa Salad

Course: Salad
Keyword: dairy-free, gluten-free, low FODMAP, seafood
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 336kcal


  • 1/2 cup Quinoa (uncooked)
  • 1 cup Water
  • Sea Salt & Black Pepper (to taste)
  • 1 lb Shrimp (peeled, deveined)
  • 2 tsps Cumin
  • 1/4 cup Extra Virgin Olive Oil (divided)
  • 1 tbsp Apple Cider Vinegar
  • 1 1/2 tsps Maple Syrup
  • 10 cups Kale Leaves (stems removed and chopped)
  • 2 Carrot (medium, grated or sliced)


  • Boil quinoa and water in a saucepan over high heat. Reduce to a simmer and cover with a lid for 13 to 15 minutes. Season with salt and pepper, and fluff with a fork. Set aside.
  • Meanwhile, coat the shrimp with cumin, salt and pepper. Heat 1/4 of the olive oil in a pan over medium-high heat. Add the shrimp and cook for about 3 to 5 minutes, flipping halfway.
  • In a large salad bowl, whisk together the vinegar, maple syrup and remaining olive oil.
  • Add the kale and carrot, and massage in the vinaigrette. Add the cooked quinoa and shrimp and toss until thoroughly combined. Divide onto plates and enjoy!


  • No Shrimp

    Use chicken, chickpeas, tofu or tempeh instead.
  • Leftovers

    Refrigerate in an airtight container up to 3 days.


Serving: 4g | Calories: 336kcal | Carbohydrates: 21g | Protein: 28g | Fat: 16g | Cholesterol: 183mg | Sodium: 189mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7638IU | Vitamin C: 51mg | Calcium: 245mg | Iron: 3mg

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