Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.5% of RDA
• Calories: 14.0% of RDA
• Carbs: 6.0% of RDA
• Fat (total lipid): 16.9% of RDA
• Fiber: 18.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 23.1% of RDA
• Sodium: 45.4% of RDA
• Sugar: 5.1% of RDA
• Vitamin A (IU): 17.7% of RDA
• Vitamin B6: 11.2% of RDA
• Vitamin C: 7.6% of RDA
• Iron: 5.5% of RDA
• Magnesium: 24.5% of RDA
• Manganese: 8.5% of RDA
• Niacin: 7.3% of RDA
• Potassium: 19.5% of RDA
• Zinc: 16.2% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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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.
COMPLETE 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.
