We have a sneaking suspicion that our daily 1 p.m. slump is a result of our lunch rut. Enter this citrus, shrimp and quinoa salad with feta from Allison Day’s Modern Lunch: +100 Recipes for Assembling the New Midday Meal to liven things up. It’s fresh and bright, and—best of all—it takes just 20 minutes to make.
“Sicilian orange salads with black olives are a staple of mine,” Day writes, “but they certainly aren’t a whole meal. This citrus salad, however, is satisfying and complete, combining sharp grapefruit, clementine and lime, along with shrimp, quinoa and feta. If you don’t like shrimp, skip it or use thin slices of medium-rare steak instead.”
And if you’re cooking it ahead of time, it will hold in the fridge for up to two days, you genius you.
Now, who’s coming over for lunch?
Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
1 cup uncooked quinoa
16 medium shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
⅛ teaspoon chipotle chili powder or smoked paprika
2 cold grapefruits, peeled and sliced into rounds or segmented
4 cold clementines, peeled and segmented
4 ounces feta, crumbled
12 Moroccan dry-cured or kalamata olives, pitted and chopped
1 lime, sliced
1. Preheat the oven to 425°F. In a medium saucepan, add 2 cups water and the quinoa and bring to a boil. Reduce to a simmer, cover and cook until tender, 12 to 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork and transfer to a large bowl.
2. Meanwhile, on a baking sheet, toss the shrimp with the oil, salt and chipotle powder or smoked paprika. Roast until the shrimp are bright pink, 7 to 10 minutes. Add the shrimp to the bowl with the quinoa, along with the grapefruit, clementine, feta and olives. Gently toss to combine.
3. Divide the salad among plates or bowls and top with the lime slices. Alternatively, the salad will keep in the refrigerator for up to two days.