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Quinoa Shrimp Salad
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30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
shrimp
mediterranean
vegan
(?)
Not vegan due to:
shrimp
vegetarian
(?)
Not vegetarian due to:
shrimp
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
cup
dried, rinsed.
 
2
cups
 
1
lb
try to get Bulgur shrimp, cleaned and deveined.
 
1
whole
diced.
 
1/2
cups
torn or roughly chopped.
 
2
tsp
minced.
 
 
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PREPARATION
Cooking the Quinoa
1.
In a pot, bring the 2 cups vegetable broth to a boil.
2.
Rinse the dried quinoa and add to the vegetable broth.
3.
Cook on medium-low heat for 15-20 minutes, or until fluffy.
Cooking the Shrimp
4.
Heat a frying pan over medium-high heat. Lightly coat the bottom with olive oil.
5.
Clean and devein the shrimp and lay flat in the pan.
6.
Cook each side 3-5 minutes, or until cooked through.
Assembling the Salad
7.
In a bowl, mix together the quinoa, diced avocado, minced dill and cilantro.
8.
Spoon into 4 bowls/plates and top each with 5-6 pieces of cooked shrimp.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made. Just substitute surimi for shrimp.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 280
Protein 26.0 g
Carbohydrates 16.4 g
Iron 1.04 mg
Fiber 5.25 g
Calcium 15.2 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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