Salad
Servings: 4 people
Calories: 428kcal
Ingredients
- 1- pound large shrimp , peeled, deveined, tail off
- ¼ cup olive oil , plus more for serving
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 12 wooden skewers , soaked in water for 30 minutes
- 4 cups cooked quinoa , cooled
- 2 bell peppers , diced
- ½ seedless cucumber , diced
- 1 pint cherry tomatoes , cut in half
- 1 large zucchini , diced
- ½ red onion , diced
- 1 cup fresh or frozen corn kernels , thawed if frozen
- ½ cup fresh parsley leaves
Instructions
- Place shrimp in a mixing with olive oil, salt, and pepper, toss to coat.
- Skewer the shrimp on the skewers and grill until opaque, 2–3 minutes per side.
- Combine quinoa with vegetables and parsley in a mixing bowl. Add enough dressing to moisten and toss.
- Divide quinoa salad among four salad plates or bowl. Drizzle with a little olive oil. Top with shrimp skewers and serve.
Nutrition
Calories: 428kcal | Carbohydrates: 58g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 413mg | Potassium: 1004mg | Fiber: 9g | Sugar: 11g | Vitamin A: 3240IU | Vitamin C: 125mg | Calcium: 79mg | Iron: 5mg