Shrimp and Quinoa Salad (#28)

Shrimp and Quinoa Salad (#28)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Meal Type: Main Dish

Diet Types

• Omnivore
• Pescatarian
• High-Protein
• Gluten-Free

Equipment

• Medium saucepan
• Medium skillet
• Medium bowl
• Measuring cups and spoons

Ingredients

1. 8 ounces shrimp, peeled and deveined
2. 1/2 cup quinoa, rinsed
3. 1 cup water
4. 1 tablespoon olive oil
5. 1 teaspoon lemon juice
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. In a medium saucepan over medium heat, bring water to a boil, add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until tender.
2. In a medium skillet over medium heat, heat 1/2 tablespoon olive oil, add shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes per side (internal temperature 145°F).
3. In a medium bowl, toss cooked quinoa, shrimp, remaining olive oil, and lemon juice.
4. Divide into two bowls and serve warm or chilled.

Storage

Refrigerate in an airtight container for up to 2 days. Serve cold or reheat lightly.

Nutrition

• Calories: 340
• Protein: 28g
• Fat: 12g
• Carbs: 28g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A