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Steamed Shellfish Quinoa Salad with Winter Citrus

This refreshing cold dish combines tender shellfish with fluffy quinoa and vibrant winter citrus, perfect for a light yet satisfying meal.

Cold dish
Prep 20m · Cook 30m · Total 50m
9 ingredients

Drawing inspiration from the bustling seafood markets of New England, this dish captures the essence of winter flavors while incorporating seasonal Belgian ingredients. The bright citrus notes reflect the resilience in the face of winter storms, while the shellfish nods to the coastal traditions of the Northeast. The combination of steaming and cold preparation makes this dish approachable for weeknight cooking. Inspired by Winter Storm Expected to Slam Northeast U.S. With Heavy Snow and A Surprise When Your Package Arrives: You Have to Pay the Tariff.

Instructions

  1. In a medium pot, combine quinoa with 500ml of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.
  2. While the quinoa cooks, prepare the shellfish. Fill a large pot with water, add the mussels, and cover. Steam over medium heat for about 5-7 minutes until the mussels open. Remove from heat and set aside. In the same pot, steam the shrimp for about 3-4 minutes until pink and opaque.
  3. In a large bowl, combine the cooled quinoa, steamed shellfish, orange segments, lemon juice, olive oil, parsley, salt, and pepper. Toss gently to combine.
  4. Serve chilled or at room temperature, garnished with extra parsley and citrus zest.