Quinoa Shrimp Salad
A light, zesty Quinoa Shrimp Salad packed with citrus flavor, protein, and fresh greens. The perfect healthy lunch or easy dinner that’s full of color and nutrition.
Equipment
- Skillet
- Wooden Skewers
Ingredients
- 1 lb jumbo shrimp peeled and deveined (450g)
- 1 cup quinoa 170g
- 2 cups water 480ml
- 2 navel oranges
- 3 tablespoons white balsamic vinegar
- 1 tablespoon olive oil
- 6 –8 oz spinach and arugula mix 170–225g
- ½ cup cherry tomatoes halved (75g)
- Salt and pepper to season
Instructions
- Thread the shrimp onto wooden skewers that have been soaked in water for at least 30 minutes and set aside.
- Bring the water to a boil and add in the quinoa. Cook until all the water has been absorbed, then turn off the heat and place a lid on the pan.
- Mix the juice from the oranges with the balsamic vinegar, olive oil, and a pinch of salt and pepper.
- Brush a skillet with olive oil and cook the shrimp until opaque, about 3 minutes per side.
- Toss the spinach and arugula with the cooked quinoa and divide between two bowls. Drizzle over the dressing.
- Sprinkle with cherry tomatoes and lay the shrimp skewers on top
