Description
A delicious shrimp and quinoa salad with fresh vegetables and a zesty lime dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- 1 pound large shrimp, deveined and peeled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Optional: hot sauce for serving
Instructions
- Start by preparing the quinoa. In a medium saucepan, bring 2 cups of water (or vegetable broth) to a boil.
- Once boiling, add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Once done, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.
- While the quinoa is cooking, prepare the shrimp. In a bowl, combine the olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Add the shrimp and toss to coat them evenly in the marinade.
- Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated shrimp onto the grill and cook for about 2-3 minutes on each side or until they are pink and opaque. Be careful not to overcook them.
- While the shrimp are grilling, prepare the vegetables. In a serving bowl, add the cherry tomatoes, diced bell pepper, and sliced avocado.
- Once the shrimp are done, remove them from the grill and place them on top of the quinoa in a large serving bowl. Add the vegetables and then sprinkle with fresh cilantro.
- Squeeze the lime juice over the bowl and toss gently to combine all the ingredients. Serve with hot sauce if desired.
Notes
- This dish can be served warm or cold.
- Make sure not to overcook the shrimp to maintain their tenderness.
- Feel free to add your favorite vegetables or adjust the seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 200mg