SHRIMP QUINOA
Steps:
- Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
- Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 44.7 g, Cholesterol 172.6 mg, Fat 10.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 207.1 mg, Sugar 10 g
MEDITERRANEAN QUINOA SALAD WITH SHRIMP
This is a variation of one of my favorites, cold whole grains, raw vegetables, feta, olives, and balsamic vinegar. This is a simple dish that is healthy and delicious!
Provided by emilyk
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 14
Steps:
- Toss shrimp with lemon juice, salt, and black pepper in a bowl; set aside to marinate, about 15 minutes.
- Mix tomatoes, quinoa, cucumber, yellow bell pepper, green bell pepper, kalamata olives, red onion, and feta cheese together in a large bowl.
- Whisk together olive oil, vinegar, and oregano in a separate bowl; add to vegetable and quinoa mixture and toss well to combine.
- Top quinoa mixture with marinated shrimp to serve.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 9 g, Cholesterol 30.6 mg, Fat 9.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 2 g, Sodium 229.2 mg, Sugar 2.1 g
QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP
This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.
Provided by Martha Rose Shulman
Time 10m
Yield Serves 4
Number Of Ingredients 14
Steps:
- In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
- In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 596 milligrams, Sugar 3 grams, TransFat 0 grams
QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP
This salad has a ginger lime dressing, scallions, cilantro and a bit of heat. Can be served as a side dish or a light meal. Cooked quinoa will keep for 3 or 4 days in the refrigerator. You can make the dressing and prepare the ingredients for the salad a few hours ahead. Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest. Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Published in the New York Times, Nov. 8, 2008.
Provided by Kats Mom
Categories < 15 Mins
Time 15m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
- In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
- Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.
Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 1.4, Cholesterol 23, Sodium 124.2, Carbohydrate 35, Fiber 4.8, Sugar 2.1, Protein 9.7
QUICK LEMON AND GARLIC QUINOA SALAD
Make and share this Quick Lemon and Garlic Quinoa Salad recipe from Food.com.
Provided by GinnyP
Categories Grains
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil the water in a large stock pot.
- Add salt and quinoa and boil for 10 minutes.
- Drain in a strainer (like pasta).
- Prepare dressing in a large bowl.
- Add carrots, seeds, parsley, and cooked quinoa, and toss well.
QUINOA SHRIMP SALAD WITH LEMON-HONEY DRESSING
Steps:
- Heat the oil in a small saucepan. Add the onion and garlic and sweat over medium heat until limp and opaque. Stir in the quinoa and allow it to brown. Add the broth. Season with salt and pepper. Bring to a full simmer. Reduce heat and slowly simmer for 5 minutes. Remove from heat, cover and set aside for 10 minutes, until tender and all the water is absorbed. Let cool to room temperature. Transfer to a bowl and add the cardamom, mango, apple, jicama, cashews, dill, coconut, and shrimp. Whisk together the lemon juice, oil and honey. Pour over the salad and carefully stir to combine. Transfer to a container and refrigerate.
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HONEY GARLIC SHRIMP WITH A FRESH QUINOA SALAD - JULIA'S ...
From juliascuisine.com
Cuisine MediterraneanTotal Time 35 minsCategory Appetizer, Lunch, Salad, Side DishCalories 517 per serving
- In a small jar or bowl, combine all of the ingredients for the vinaigrette. Shake or whisk well and set aside.
- In a medium skillet set over medium heat, dry fry the quinoa for about one to two minutes until it becomes fragrant. Give the pan a shake a few times. Pour over all the stock, cover and reduce heat to low. Leave to cook for about 15 minutes or until tender and all the stock has absorbed. Remove from heat. Gently fluff with a fork and transfer to a large salad bowl.
- Add the chopped cucumber, tomatoes, arugula and fresh cilantro to the quinoa. Pour over the lemon vinaigrette and stir well. Top with crumbled feta and set aside.
- In a large skillet set over medium to high heat, add the butter and garlic until sizzling. Add the honey and stir to combine really well. Toss the shrimp in the pan and toss around until they are pink and cooked completely, 3-4 minutes. Remove from heat, squeeze over lime juice and season with sea salt.
QUINOA SALAD WITH HONEY LEMON DRESSING - DELICIOUS AF FOOD
From deliciousaffood.com
Cuisine AmericanCategory Dinner, Lunch, SaladServings 8Total Time 20 mins
- In a large bowl add extra virgin olive oil, honey, lemon juice and zest, salt and pepper and whisk until fully combined.
- Add cooked quinoa, shredded kale, shredded carrots, shaved almonds, unsweetened coconut and dried currants to the bowl and given everything a mix until fully combined.
SALAD CUPS WITH QUINOA, SHRIMP, AVOCADO & LEMON …
From cookincanuck.com
5/5 (1)Total Time 35 minsCategory Entrees, SaladsCalories 397 per serving
SALMON QUINOA SALAD WITH HONEY LEMON VINAIGRETTE | DISHING ...
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KALE AND APPLE SALAD WITH QUINOA & HONEY MUSTARD DRESSING ...
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BERRY QUINOA SALAD - CLOSET COOKING
From closetcooking.com
Reviews 5Estimated Reading Time 2 minsServings 6Total Time 30 mins
LEMONY SHRIMP + QUINOA SALAD - CLEAN FOOD CRUSH
From cleanfoodcrush.com
Category DinnerEstimated Reading Time 1 min
MOROCCAN CHICKPEA QUINOA POWER SALAD RECIPE - LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (139)Category 30 Minute MealsServings 6Total Time 30 mins
QUINOA & KALE SALAD WITH HONEY GINGER DRESSING
From katiescucina.com
Reviews 17Servings 4Cuisine AmericanCategory Salad
- While the quinoa cooks mix together the dressing. Combine the grapeseed oil, rice wine vinegar, honey, sesame oil, sou sauce, grated ginger, and garlic. Mix well and set to the side.
- Place kale, cucumber, carrots, and mango in a bowl. Toss with some of the dressing (quantity depends on how you like your salads (really wet or on the drier side)). Then top the salad with a cooked quinoa. Pour a little more dressing on top and sprinkle with sesame seeds. Enjoy immediately.
LEMON CHILI SHRIMP QUINOA BOWL RECIPE - SKINNYTASTE
From skinnytaste.com
4.5/5 (6)Total Time 45 minsCategory Dinner, Lunch, Meal PrepCalories 484 per serving
- Cook the quinoa: Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Lower heat and cook, covered, for 25 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork.
- For the shrimp: While the quinoa is cooking, add 2 teaspoons of the olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt and pepper to a small bowl and mix well. Add the shrimp and toss.
- Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook 2 to 3 minutes on each side.
HEALTHY SHRIMP QUINOA SALAD WITH LEMON, TUNA, AND AVOCADO
From blog.kettleandfire.com
Cuisine AmericanCategory SaladServings 4Total Time 35 mins
- Place quinoa in a medium saucepan and cover with Kettle & Fire Chicken Bone Broth. Bring to a boil, then turn down the heat, cover, and simmer for 12-14 minutes, or until all the broth is absorbed. Remove from the heat and keep covered for 5 more minutes.
- Brush some olive oil on each side of the tuna steak. Sprinkle with 1/2 teaspoon Old Bay seasoning and 1/4 teaspoon ground black pepper. Set aside.
- Place shrimp in a medium bowl, season with 1/2 teaspoon Old Bay seasoning and 1/4 teaspoon ground black pepper. Mix well and set aside.
- Grease a cast-iron pan or griddle and heat it up over medium-high heat. Once the griddle is hot, place shrimp on it in one layer, leaving some room for the tuna steak. Cook each side of the shrimp for 2 minutes undisturbed.
GREEK QUINOA SALAD WITH LEMON DRESSING - PEAS AND CRAYONS
From peasandcrayons.com
5/5 (4)Total Time 30 minsCategory Salad, Side DishCalories 256 per serving
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
- To make the salad dressing, whisk together all the ingredients in a small bowl or add to a mason jar (with a tight fitting lid) and shake well.
SUMMER QUINOA SALAD WITH CREAMY LEMON DRESSING RECIPE BY ...
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4.5/5 (2)Total Time 40 minsCategory Salads, Side DishesCalories 590 per serving
SUMMER QUINOA SALAD RECIPE WITH ZUCCHINI, CORN, TOMATOES
From cookingwithcocktailrings.com
Reviews 2Servings 8Cuisine AmericanCategory Salad
- In a medium saucepan over medium heat bring the chicken broth to a boil. Add the quinoa, and cook covered on medium-low heat until the broth is absorbed and the quinoa is tender, about 25 minutes.
- Combine the lemon zest, lemon juice, honey, olive oil, minced garlic, salt and pepper in a small bowl. Whisk to combine and set aside.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic, zucchini and corn and sauté until tender, about 4 minutes.
QUINOA AND SHRIMP SALAD | RICARDO
From ricardocuisine.com
5/5 (24)Total Time 55 minsCategory AppetizersCalories 407 per serving
- In a colander, rinse the quinoa under cold running water. Place in a large saucepan, cover with salted cold water and cook until tender, 15 to 20 minutes. Rinse under cold running water and drain well. Transfer to a large bowl.
- In a bowl, combine all the ingredients. Drizzle over the salad, toss and let stand for 30 minutes before serving.
THAI SHRIMP SALAD WITH PEANUT DRESSING - WILL COOK FOR SMILES
From willcookforsmiles.com
Reviews 14Category SaladCuisine AmericanEstimated Reading Time 3 mins
- Slice cucumber, carrot, red pepper and red cabbage thin and add it all to a large mixing bowl. Add baby kale and peanuts as well.
KALE SALAD WITH QUINOA AND SHRIMP - FOODIECRUSH.COM
From foodiecrush.com
5/5 (3)Total Time 35 minsCategory SaladCalories 391 per serving
- Rinse the quinoa in a fine mesh strainer under cold water. Add 3 cups water to a medium saucepan with the quinoa and kosher salt. Bring to a boil. Cook until al dente and the centers become transparent, stirring occasionally, about 8 to 12 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 5-10 minutes. Spread on a baking sheet and cool.
- Meanwhile, cut out the stems from the kale leaves and slice finely into strips. Rinse the kale, then spin dry in a salad spinner and pat dry with a kitchen towel. Transfer to a large bowl with the cooled quinoa.
- In a small bowl or a jar with a fitted lid, combine the olive oil, lemon juice, apple cider vinegar, honey, kosher salt, and black pepper. Drizzle 3-4 tablespoons of the dressing over the kale and quinoa. Toss to coat, and let sit for a few minutes so that the kale softens and the quinoa absorbs the dressing.
- Add the blueberries, shredded carrot, and almonds to the salad and top with cooked garlic shrimp. Add more dressing and salt and pepper if desired. Refrigerate the leftover salad dressing for up to 2 weeks.
ZESTY QUINOA SALAD WITH LEMON TARRAGON DRESSING - GARLIC ...
From garlicandzest.com
5/5 (2)Total Time 35 minsCategory Side DishCalories 469 per serving
- Preheat the oven to 300° Spread the walnuts on a sheet pan and cook for 10-12 minutes until toasted and fragrant. set aside.
- Cook the quinoa according to the package directions -- when it's fully cooked, remove the lid, fluff it with a fork and set aside, uncovered, to cool to room temperature.
- Trim the tough ends from the asparagus (usually about the bottom inch or two). Slice the asparagus spears into one inch pieces. Bring a pan of water to a boil. Meanwhile, set up an ice bath -- a medium sized bowl filled with ice and water.
- When the water comes to a boil, add the salt and the asparagus pieces and cook for 3-4 minutes until bright green and tender. Use a slotted spoon to transfer the the asparagus to the ice bath to stop the cooking and help it retain it's bright green color. Set aside.
SPINACH AND QUINOA SALAD WITH SHRIMP RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (3)Calories 367 per servingServings 2
- 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.
SPRING QUINOA SALAD WITH HONEY LEMON ... - PINCH OF YUM
From pinchofyum.com
Reviews 40Calories 431 per servingCategory Lunch
- Cook the quinoa according to package directions. I make this the night before and let it chill in the fridge so it separates better for the salad.
- Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. I do this instead of regular boiling so they don’t get wrinkly! Toss the quinoa with the peas, feta, bacon, herbs, and almonds.
- Puree all the dressing ingredients in the food processor. Toss the dressing with the salad ingredients. Season generously with salt and pepper. Serve tossed with fresh baby spinach, on crackers, or just by itself!
SHRIMP QUINOA SALAD WITH HONEY LIME DRESSING - DELICIOUS ...
From deliciouslittlebites.com
5/5 (5)Calories 326 per servingCategory Main Dish, Side Dishes
- For the dressing, add all of the ingredients listed for the dressing to a blender and process until smooth and creamy.
KALE QUINOA SALAD WITH LEMON DRESSING - SIP AND SPICE
From sipandspice.com
Cuisine AmericanCategory Lunch, Salad, Side DishServings 4Total Time 25 mins
- In a medium saucepan, bring 1 1/2 cups water to a boil. Add in the quinoa and cover. Cook for 15 minutes or until all water is gone.
- Once cooked, turn off the heat and add in the sliced whites of the scallion and the shredded kale. Put the lid back on and steam the vegetables for 5 minutes.
- Drizzle on the olive oil, lemon juice, garlic powder, crushed red pepper flakes and a dash of salt and pepper. Stir well and serve or refrigerate to cool first.
SPRING QUINOA SHRIMP SALAD WITH HONEY LEMON …
From littlebroken.com
Reviews 2Category SaladCuisine AmericanTotal Time 37 mins
- In a small saucepan, combine the quinoa with water; bring to a boil. Simmer over medium-low heat, partially covered for 10-12 minutes or until liquid is absorbed and quinoa is tender. Cool completely.
- Season shrimp with salt and pepper. Heat a medium non-stick skillet over medium-high heat, spray with cooking spray, and add shrimp to the pan. Cook the shrimp for 2 minutes on each side or until done. Set aside to cool slightly or cool completely in the refrigerator until serving.
- Toss the spinach, cucumbers, radishes, green onions, cooked quinoa, and shrimp with Honey Lemon Vinaigrette. Season with additional salt and pepper as needed. Serve immediately.
VEGGIE QUINOA SALAD WITH CREAMY LEMON DRESSING - TALKING MEALS
From talkingmeals.com
Ratings 1Category Main Course, Salad, Side DishCuisine AmericanTotal Time 35 mins
- Add the Creamy Lemon Dressing to the Quinoa Salad and mix with a large fork. Taste for seasoning and add more salt & pepper if needed. Enjoy!!
QUINOA KALE SALAD WITH LEMON DRESSING - PEAS AND CRAYONS
From peasandcrayons.com
5/5 (23)Total Time 28 minsCategory Salad, Side DishCalories 208 per serving
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
- While the quinoa cooks, wash and dry your chopped kale (I use my trusty salad spinner) and massage with a drizzle of oil and a pinch of salt for extra-tender, silky kale that tastes GREAT!
- Toss kale with chickpeas, bell pepper, broccoli, red onion, and sliced almonds (you can chop these small if you'd like some in every bite). Mix in quinoa.
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