Quinoa-Shrimp Salad

Hands on Time: 15 min
Baking Time: 20 min
Total Time: 35 min
Servings: 4 as a main, 6 as a side

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Rating: 5.0/5 (1 vote cast)

Quinoa (keen-wah) has a delicious flavor and a very high protein content up to 20%. This salad is a feast for the eyes as well as the taste buds. It’s a great opener for a dinner party.

Ingredients

  • 1 cup WEM Organic Quinoa
  • 1 pound shelled shrimp
  • ½ teaspoon red pepper (cayenne)
  • 1 tablespoon tamari or soy sauce
  • 1 cup corn (fresh or frozen)
  • ¼ cup lemon or lime juice
  • 1 cup diced red bell pepper
  • 1 tablespoon olive or vegetable oil
  • ¼ cup sliced green onions
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 2 tablespoon chopped fresh cilantro
  • ¼ cup finely chopped celery

Instructions

  1. Rinse quinoa in cold water, drain. Cook in 2 cups water for 15 minutes or until water is absorbed.
  2. In a large skillet coated with cooking spray, cook shrimp with red pepper and soy sauce for about 5 minutes or until shrimp are done.
  3. Combine lemon juice, oil, salt, and sugar.
  4. In a large bowl, combine with shrimp, corn, bell pepper. onions, cilantro, and celery.
  5. Fold in lemon juice mixture. Serve cold
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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Road | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact