Spinach and Quinoa Salad with Shrimp
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Ingredients
¾ cup water
½ cup raw quinoa, washed and drained
¼ teaspoon kosher salt, divided
Cooking Spray
½ pound medium-sized shrimp, peeled and pitted
½ teaspoon freshly ground black pepper, divided
1 ½ tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh dill
¼ teaspoon honey
2 cups fresh spinach leaves
1 cup thinly sliced english cucumber
½ cup thinly sliced radish
½ cup sweet peas, thinly sliced
To make
Simple, fresh and perfectly divided for two, this main course salad is perfect for a quiet weekday evening. Just you? Try the second portion tomorrow for lunch; it will preserve perfectly.
Combine 3/4 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce the heat, and simmer for 12 minutes or until the liquid is absorbed and the quinoa is tender. Cool the quinoa mixture slightly.Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Sprinkle the shrimp with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Place the prawns in the pan; cook for 2 minutes on each side or until tender.Combine the remaining 1/4 teaspoon pepper, oil, lemon juice, dill, and honey in a large bowl, stirring with a whisk. Add the quinoa, shrimp, spinach, and other ingredients; mix gently.
Combine 3/4 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce the heat, and simmer for 12 minutes or until the liquid is absorbed and the quinoa is tender. Cool the quinoa mixture slightly.Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Sprinkle the shrimp with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Place the prawns in the pan; cook for 2 minutes on each side or until tender.Combine the remaining 1/4 teaspoon pepper, oil, lemon juice, dill, and honey in a large bowl, stirring with a whisk. Add the quinoa, shrimp, spinach, and other ingredients; mix gently.
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Author:Admin
Published: 11/20/2023 9:45 PM
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