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Photo of Quinoa and shrimp salad by WW

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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