Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. (Blue cheese is gluten-free.)


"Only that I insist upon your dining with us. It will be ready in half an hour. I have oysters and a brace of grouse, with something a little choice in white wines. Watson, you have never yet recognized my merits as a housekeeper." - Arthur Conan Doyle, The Sign of Four

The refrigerator light goes on...

Quinoa makes the perfect salads. It offers great texture and a fantastic nutty flavor. Best of all it is both a complete protein and high in fiber.

There is a bit of controversy about whether you need to rinse quinoa before cooking. The argument is that the saponin, a chemical that occurs naturally and acts to keep insects from eating the quinoa, should be rinsed away before cooking. Some say that not rinsing the quinoa results in a soapy flavor, but personally I don't taste a lot of difference.

It is a bit of a hassle to rinse the quinoa and when the seeds are damp you can't place them in a skillet and lightly toast before cooking which I will often do. That seems to really bring out the nutty flavor. You can, in essence, take almost any risotto recipe and substitute quinoa. It generally takes less time to cook than rice and makes for a great dish.

Looking across recipes I found in searches the instructions seem about 50/50, rinsing vs. not rinsing. The better cook's blogs that I reviewed appear to be, like me, more in favor of not rinsing. Also, much of the quinoa sold in the U.S. has already been rinsed (some bags will be labelled accordingly).

It is best to make this salad the day before so the flavors blend together.



Shrimp and Leek Quinoa Salad

Servings: 2 | Serving size: about 2 cups salad

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and makes good leftovers.

1 cup water
1/2 cup quinoa
8 ounces shrimp (peeled and deveined)
1 Tbsp. olive oil (divided)
1 large leek (sliced in half lengthwise and cleaned well)
2 medium ribs celery (diced)
1/2 medium red bell pepper (diced)
4 ounces grape tomatoes (halved)
2 tsp. white wine vinegar
1 ounce blue cheese (small crumbles)
1/8 tsp. salt
to taste fresh ground black pepper

Shrimp and Leek Quinoa Salad recipe from Dr. Gourmet

Place the water in a small sauce pan over high heat.

When the water boils, add the quinoa. Reduce the heat to a high simmer.

Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.

After about 5 minutes, remove the quinoa to a large mixing bowl, and after it has cooled place in the refrigerator to chill.

While the quinoa is cooking, place a large skillet in the oven and preheat to 325°F.

When the pan is hot, add 1 teaspoon of the olive oil to the pan and then the leeks and the shrimp.

Roast for about 10 minutes and remove the shrimp when pink. Place the shrimp in the bowl with the quinoa and return to the refrigerator to chill.

Turn the leek over in the pan and finish roasting - about 20 minutes.

Remove and let cool slightly.

Slice the leek crosswise and add to the bowl with the quinoa and shrimp.

When the quinoa is cool, add the remaining 2 teaspoons of olive oil, celery, peppers, tomatoes, , vinegar, blue cheese, salt, and pepper.

Fold together until well blended.

Chill well. The salad is best if it is chilled overnight before eating.

Nutrition Facts

Serving size: about 2 cups salad

Servings: 2

Amount Per Serving

Calories 393 Calories from Fat 135
% Daily Value
Total Fat 15g
    Saturated Fat 4g 19%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 152mg 51%
Sodium 613mg 26%
Total Carbohydrates 39g 30%
    Dietary Fiber 6g 25%
    Sugars 6g
Protein 25g
Vitamin A 29% Vitamin C 80%
Calcium 21% Iron 19%
Vitamin K 46 mcg Potassium 703 mg
Magnesium 134 mg