Description
A refreshing Mediterranean-inspired salad combining quinoa, shrimp, tomatoes, avocado, and zesty lemon. A light, protein-rich meal perfect for lunch, dinner, or snacks with a quick 22-minute prep.
Ingredients
Quinoa, 1 cup
Shrimp, 12 large
Cherry Tomatoes, 1 cup
Olive Oil, 3 tablespoons
Lemon, 1 medium
Garlic, 2 cloves
Red Onion, ½ cup
Avocado, 1 large
Salt to taste
Pepper to taste
Instructions
Rinse quinoa thoroughly in a fine-mesh strainer
Heat 1 tablespoon olive oil in a pan over medium heat
Sauté garlic, onion, and quinoa for 2-3 minutes
Add 1.5 cups water, increase heat, and bring to a boil
Reduce to a simmer, cover, and cook for 7 minutes
Fluff quinoa with a fork and let cool
Boil shrimp in seasoned water or sauté in 1 tablespoon olive oil for 2-3 minutes until pink
Dice tomatoes, avocado, and chop herbs
In a bowl, mix cooled quinoa, broth-cooked shrimp, cherry tomatoes, diced avocado, and lemon zest/juice
Stir remaining 1 tablespoon olive oil into the salad and season with salt and pepper
Mix all ingredients until well combined
Notes
Substitute tofu for shrimp in a vegetarian version
Use tri-color quinoa for extra texture
Omit avocado for a lighter fat profile
Use squeezed lemon juice instead of zest if uncooked presentation is preferred
Store in an airtight container in refrigerator for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g