Lemon Garlic Shrimp Quinoa Salad - Low Calorie
The Lemon Garlic Shrimp Quinoa Salad offers a refreshing and vibrant combination of flavors that will awaken your taste buds. The citrusy lemon and aromatic garlic complement the succulent shrimp perfectly, while the fluffy quinoa adds a satisfying texture and nuttiness to the salad.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large lemon, juiced and zested
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 medium cucumber, diced
- 1/4 cup feta cheese, crumbled
- 1 tablespoon honey
Instructions
- Rinse and drain the quinoa. In a medium saucepan, combine the quinoa and water, and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
- While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat and stir in the lemon juice and zest.
- In a large bowl, combine the cooked quinoa, shrimp, cherry tomatoes, red onion, cucumber, parsley, and feta cheese.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil and honey. Drizzle over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 24 hours for the flavors to meld together.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 28gProtéines: 24gFat: 12gSucre: 5g
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