Quinoa and shrimp salad
5
Points®
Total time: 36 min • Prep: 18 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
Quinoa, a grain-like food that's super-rich in protein, becomes light and fluffy when cooked, and makes a wonderful substitute for rice in pilafs. It adds heft and texture to salads like this one, but can also stand on its own as a side. If you have some on hand, you could add some capers to the salad, which will add a delightfully tangy flavor; skip the dill and add 2 tablespoons of capers to the recipe instead. Because capers are salty, you should taste the salad first before adding the last 1/4 teaspoon of salt—you may not need it.
Ingredients
Uncooked quinoa
1 cup(s)
Water
2 cup(s)
Table salt
¼ tsp
Uncooked green snap beans
4 oz, fresh 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
Fat free chicken broth
2 Tbsp
Olive oil
1 Tbsp
Dill
2 tsp, minced
Table salt
¼ tsp, or more to taste
Black pepper
¼ tsp, 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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