Quinoa and shrimp salad
5
Points®
Temps total: 36 min • Préparation: 18 min • Cuisson: 18 min • Portions: 4 • Difficulté: Facile
If you’ve never tried quinoa, it’s time to expand your horizons. This grain-like food is rich in protein, and makes a great substitute for rice in pilafs.
Ingrédients
Water
2 cup(s)
Uncooked quinoa
1 cup(s)
Table salt
¼ tsp(s)
Uncooked green snap beans
4 oz, or frozen, cut in 1 1/2-inch lengths, steamed (about 1 rounded cup)
Red bell pepper
1 medium, cored, seeded and chopped
Uncooked shrimp
12 oz, medium-size, cooked, peeled
Fresh lemon juice
3 tbsp(s)
Fat free chicken broth
2 tbsp(s)
Olive oil
1 tbsp(s)
Fresh dill
2 tsp(s), minced
Table salt
¼ tsp(s), or more to taste
Black pepper
¼ pinch(es), or more to taste
Instructions
1
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).
2
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.
3
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.
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