Receta quinoa shrimp salad: the food matters project
Sara from Simply Whole Kitchen chose this week’s Food Matters Project recipe, Quinoa Tabbouleh. For other great takes on this recipe, go to The Food Matters Project website.
My take: Quinoa Shrimp Salad
I came up with this protein packed recipe the other day for lunch. Hope you like it! We did!
Ingredients
- ½ cup quinoa
- 1 medium zucchini
- ½ lb shrimp
- ½ cup cherry tomatoes
- 1 cup cannellini beans
- ½ cup ricotta salata
- 1 scallion
- 3 tablespoons parsley
- ½ lemon, zest & juice
- salt & pepper, to taste
- extra virgin olive oil
Directions
Cook quinoa, drain, set aside and let cool. Cut zucchini into 1" strips, drizzle with oil and sauté or grill till tender. Let cool and dice, set aside. In the same pan or grill, cook the shrimp with a little oil, s/p. Set aside to cool and slice them in half. Cut cherry tomatoes in half. Chop the scallion and parsley. Zest and juice half a lemon. I prefer to zest the whole lemon because I love the fresh flavor. Drain and rinse cannellini beans. Dice the ricotta salata.
Putting it all together
Once all the ingredients have cooled, stir to combine in a bowl and season with salt & pepper. I like to drizzle extra virgin olive oil on top for flavor. This recipe can be served room temperature or cold. It's also a great salad for outdoor parties in the summertime.
Tip
If you can't find ricotta salata, I think feta would work well in this salad.
xo
Mediterranean Quinoa Salad
Dinner
Healthy
Lunch
Quinoa Shrimp Salad
Recipes
Salad
The Food Matters Project
Vegetarian