Thursday, September 12, 2019

Shrimp and Quinoa Salad #recipe by Essie Lang

I should eat more salads. I know this but over the summer I've made so many green salads that I think I've hit every variable possible. So, I'm tired of them and have been eating fewer.

But I found this bag of frozen uncooked shrimp in my freezer and I had this bag of spring salad greens. Next I found an unopened bag of quinoa, multi-colored, in the cupboard. Voila -- my inspiration for last night's dinner.

Wanting to add a bit more to the flavor profile, I decided to saute some grape tomatoes and added to that capers and diced fresh basil.

The final touch was how to combine everything. First the salad greens dressed with a basic olive oil and balsamic vinegar combo. Top that with a mixture of the quinoa and sauteed grapes, capers, and basil. And for the finale -- freshly sauteed shrimp on top! A touch of pepper and salt, and there's a meal.

And if I do say so myself, it was delicious. So much so that for lunch the next day, I used what remained in a lettuce wrap. Equally tasty!

My quantities made enough for two.

What you'll need:

package frozen shrimp
1/2 c. quinoa
handful of grape tomatoes
1 tbsp. capers
fresh basil leaves to taste
olive oil and balsamic vinegar dressing
garlic infused olive oil to saute tomato mixture
olive oil to saute shrimp   
Salt and pepper to taste

What to do:

1.  Cook quinoa according to package directions.

2.  When it is finished and resting (usually for 5 minutes), saute the tomatoes in garlic flavored olive oil or just plain olive oil. Add the capers once the tomatoes start to soften, then add the basil for the final few moments.

3.  At the same time, saute the shrimp in olive oil, carefully stirring until done (pinkish), usually 3-4 minutes.

4. Plate the washed salad greens and add dressing.

5. Mix the tomato mixture into the quinoa and place on top of the greens; top with the shrimp.

6. Dust with pepper and salt (not too much because the capers are salty).


I'm happy to announce that book #2, DEATH ON THE PAGE, will be released in March, 2020

   The first in the Castle Bookshop Mysteries is now available!

coming March, 2020

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:    
Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
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  1. Sounds inspired!
    How big is "a package" of shrimp?

  2. I think there were 30 shrimp in this package. I suppose it depends on how many you want to eat. :)