NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 cup cooked quinoa

1 cup English cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the shrimp by peeling and deveining if necessary, then patting them dry with a paper towel.

• 2

  Heat a non-stick skillet over medium-high heat and lightly coat with a small amount of the olive oil.

• 3

  Add the minced garlic and shrimp to the skillet, seasoning with sea salt and black pepper.

• 4

  Sauté the shrimp for 2-3 minutes per side until they are pink, opaque, and slightly curled, then remove from heat to cool.

• 5

  In a small jar or bowl, whisk together the remaining olive oil, lemon juice, lemon zest, chopped parsley, and chopped dill to create the vinaigrette.

• 6

  In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and finely diced red onion.

• 7

  Add the cooled shrimp to the bowl and pour the lemon-herb vinaigrette over the top.

• 8

  Toss all ingredients gently until well combined and coated in the dressing.

• 9

  Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.