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Tropical Quinoa Salad Bowl with Shrimp in a dark ceramic bowl on a sushi mat

Tropical Quinoa Salad Bowl with Shrimp

Tropical Quinoa Salad Bowl with Shrimp is bursting with fresh, fruity flavors. This light lunch or dinner is super satisfying, healthy and pretty!

Course Main Course
Cuisine Hawaiian, American
Keyword main course salads, pretty salads
Prep Time 27 minutes
Cook Time 3 minutes
Total Time 30 minutes
Servings 6
Calories 201 kcal
Author Valentina K. Wein



  1. Add enough grapeseed oil to coat the bottom of a large sauté pan. Heat the pan with the oil over high heat. Season both sides of the shrimp with salt and pepper, and once the pan is hot, add them to the pan. You should hear a sizzling sound -- if you don't, your pan's not hot enough. Wait until the pan is very hot and listen for the sizzle! Sauté the shrimp just until cooked through, about 1 to 1½ minutes per side. Set aside to cool.

  2. Drain the pineapple chunks over a medium-sized saucepan. Make sure to get all of the juice from the can -- it should measure exactly 1 cup. Set the pineapple chunks aside for later.
  3. Add the coconut water and the soy sauce to the saucepan, along with the quinoa. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.

  4. Place the quinoa in a large serving or mixing bowl and let it cool completely. Add the lime zest and juice, onions, greens, pineapple chunks, raspberries, shrimp, and herbs. Mix it gently to combine, and season to taste with salt and pepper.

Recipe Notes

You can use regular soy sauce if you don't need the dish to be gluten-free. Tamari is also always a great gluten-free alternative to soy sauce, and tastes more or less the same.