Quinoa and shrimp salad
uncooked green snap beans
4 oz, or frozen, cut in 1 1/2-inch lengths, steamed (about 1 rounded cup)
sweet red pepper(s)
1 medium, cored, seeded and chopped
12 oz, medium-size, cooked, peeled
fresh lemon juice
fat free chicken broth
2 tsp(s), minced
¼ tsp(s), or more to taste
¼ pinch, or more to taste
- Place quinoa in a fine mesh sieve and hold under cold, running water to rinse well; drain. (Or you can put quinoa in a sheet of cheesecloth, run water through it and then let it drain).
- Bring 2 cups of water and 1/4 teaspoon of salt to a boil in a small saucepan; stir in quinoa and bring to a boil again. Reduce heat to low, cover and cook until tender, about 15 minutes. Uncover and remove pan from heat to cool.
- Combine green beans, red pepper and shrimp in a large salad bowl; stir in cooled quinoa. Combine lemon juice, broth, oil, dill, remaining 1/4 teaspoon of salt and black pepper in a cup; stir well. Pour oil mixture over salad and toss gently but well. Yields about 1 1/2 cups per serving.