Spinach and Quinoa Salad with Shrimp

Ingredients:

  • 3/4 cup water
  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1/4 teaspoon kosher salt, divided
  • Cooking spray
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 tablespoons J.Olive Co. extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh dill
  • 1/4 teaspoon honey
  • 2 cups fresh baby spinach leaves
  • 1 cup thinly sliced English cucumber
  • 1/2 cup thinly sliced radish
  • 1/2 cup sugar snap peas, thinly sliced

Directions:

  • Combine 3/4 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan; bring to a boil.
  • Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed and quinoa is tender. Cool quinoa mixture slightly.
  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to pan; cook 2 minutes on each side or until done.
  • Combine remaining 1/4 teaspoon pepper, oil, lemon juice, dill, and honey in a large bowl, stirring with a whisk.
  • Add quinoa, shrimp, spinach, and remaining ingredients; toss gently to combine.

 

Recipe from Myrecipes.com.

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