Quinoa Shrimp Salad Food

QUINOA & SHRIMP SALAD

Steps:

• Cook quinoa as directed on package; spoon into large bowl. Let stand 5 min.
• Stir in all remaining ingredients except salad greens.
• Add salad greens; mix lightly.

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.

QUINOA BOWL WITH SHRIMP

Steps:

• For the quinoa: Pour the quinoa into a bowl and cover with cold water. Transfer to a fine mesh strainer and drain well.
• Put 2 cups water in a medium saucepan and season with salt so it tastes like the sea. Bring to a boil, then add the quinoa. Stir, reduce the heat to a simmer and cook until the water is absorbed, around 15 minutes. Set aside.
• For the shrimp and vegetables: Heat a wok or large skillet over high heat, then add half of the oil and all of the shrimp. Cook, stirring the entire time, until the shrimp are cooked through, 2 to 3 minutes. Remove the shrimp and set aside.
• Add the remaining 1 1/2 tablespoons oil to the wok, followed by the broccoli, peppers, garlic, ginger and edamame. Cook, stirring the entire time, for 2 to 3 minutes. Add the soy sauce and agave, cooked quinoa and shrimp, then sprinkle with the lemon juice and sriracha and toss.

WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS

Steps:

• In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
• Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
• Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
• Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
• Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
• Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
• Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

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.

QUINOA, BLACK BEAN, AND SHRIMP SALAD (WW)

Steps:

• Combine quinoa, water, and 1/2 teaspoon of salt in medium saucepan and bring to boil.
• Reduce heat and simmer uncovered, 12 minutes. Stir in corn and cook until quinoa is tender, about 2 minutes longer.
• Drain off any excess water and transfer quinoa mixture to large bowl and let cool.
• Spray small nonstick skillet with nonstick spray and set over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, about 3 minutes. Add to quinoa mixture.
• Add all remaining ingredients and remaining 1/2 teaspoon salt to quinoa mixture. Toss to mix well.