Healthy Garlic Shrimp and Quinoa Salad
This Spring salad is packed with protein and healthy vegetables and then drizzled with a lemon garlic dressing making a nutritious and delicious side or main dish salad.
Servings: 4
Calories: 286kcal
Equipment
Ingredients
- ½ cup quinoa
- 1 cup vegetable stock/water
- ¼ tsp salt
- 8 oz shrimp, peeled and deveined
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- salt and pepper to season
- ½ cucumber, sliced
- 7-8 cherry or grape tomatoes, sliced in half
- ½ shallot, chopped
- 2 handfuls baby spinach
- 2 tbsp parsley
- dill for garnishing
Dressing:
- 1 clove garlic, minced
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp fresh dill, chopped
Instructions
- In a small sauce pan, bring vegetable stock or water to a boil over high heat, then stir in quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool uncovered.
- Heat a skillet or fry pan, sauté the shrimp over medium heat until they change colour, about 2-3 minutes on each side. Add garlic halfway through, season with salt and pepper. Set aside.
- In a serving bowl, add cucumber, tomatoes, shallots and spinach. Then add quinoa and shrimp.
- In a small bowl, whisk together garlic, olive oil, lemon juice, salt, pepper and dill. Drizzle over the salad and toss. Allow to sit for 15 minutes before serving.
- Garnish with parsley and dill.
Nutrition
Calories: 286kcal | Carbohydrates: 18g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 622mg | Potassium: 340mg | Fiber: 2g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 2mg