NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 cup cooked quinoa

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp parsley

1 tsp olive oil

1 tbsp lemon juice

1 tsp dijon mustard

0.5 tsp garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp honey

PREPARATION

• 1

  In a small glass jar or bowl, whisk together the lemon juice, Dijon mustard, honey, minced garlic, sea salt, and black pepper until the dressing is well combined.

• 2

  Pat the shrimp dry with paper towels to ensure a clean sear in the pan.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Add the shrimp to the skillet in a single layer and cook for 2 minutes, then flip and cook for another 1-2 minutes until they are pink and opaque.

• 5

  In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, and chopped parsley.

• 6

  Drizzle the lemon-herb dressing over the quinoa mixture and toss thoroughly to coat all the ingredients.

• 7

  Divide the salad into serving bowls and top with the warm sautéed shrimp.