Name: Lemon garlic shrimp and quinoa salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz peeled and deveined cooked shrimp, tails removed; 1/4 cup quinoa; 1/3 cup water; 1.5 oz cucumber, diced; 1/4 cup cherry tomatoes, halved; 2 tbsp red onion, finely diced; 1 tbsp feta cheese, crumbled; 1 tbsp fresh parsley, chopped; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

403 calories

Protein: 37g; 36% of calories
Carbs: 39g; 38% of calories
Fat: 12g; 26% of calories

Instructions

Prep 20 min · Cook 15 min

Combine the quinoa, water, and a pinch of the salt in a small saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Place them in a mixing bowl with the crumbled feta and chopped parsley.
Once the quinoa has rested, fluff it with a fork and add it to the mixing bowl with the vegetables. Toss with half the olive oil, half the lemon juice, and the remaining salt and black pepper.
In a 12-inch skillet, heat the remaining olive oil over medium-high heat. Add the shrimp and minced garlic. Cook for 2 minutes, tossing frequently, until the garlic is fragrant and the shrimp are heated through. Stir in the remaining lemon juice and remove from the heat. Done when opaque and heated through, 145°F.

Nutrition

Ingredients

Instructions

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