Name: Grilled Shrimp and Quinoa Salad with Chickpeas and Fresh Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Large Shrimp; 3/4 cup cooked Quinoa; 1/3 cup canned Chickpeas; 1 tablespoon Extra Virgin Olive Oil; 1/2 cup diced Cucumber; 1/2 cup halved Cherry Tomatoes; 1 tablespoon Lemon Juice; 2 tablespoons chopped Fresh Parsley; 1 tablespoon chopped Fresh Mint

Nutrition

Per serving

586 calories

Protein: 49g; 33% of calories
Carbs: 53g; 36% of calories
Fat: 20g; 30% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Toss the shrimp with a teaspoon of the olive oil and a pinch of lemon zest to marinate briefly.
Grill the shrimp over medium-high heat for approximately 2 minutes per side until they are pink and opaque.
In a large mixing bowl, combine the cooked quinoa, rinsed chickpeas, diced cucumber, and halved cherry tomatoes.
Whisk together the remaining olive oil and the fresh lemon juice in a small jar or bowl to create the vinaigrette.
Fold the chopped parsley and mint into the quinoa mixture and drizzle the vinaigrette over the top.
Toss the salad thoroughly to ensure even coating and season with a pinch of sea salt and black pepper.
Plate the quinoa salad and top with the warm grilled shrimp to serve.

Nutrition

Ingredients

Instructions

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