Light Quinoa and Shrimp Salad

⏳ Time

15 minutes + 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Gently toss the salad with a soft spatula to maintain the shape of the quinoa and other ingredients. You can substitute shrimp with tuna.

Ingredients

Quinoa - 1.2 oz
Tuscany Mix "White Dacha" - 2.1 oz
Shrimp - 9 pieces
Marinated cherries - 7 pieces
White Pepper (whole) - 1 piece
Feta cheese - to taste
Olive Oil - 2 spoons
Lemon - to taste
Ground Black Pepper - a pinch
Salt - to taste
Avocado - 1 piece
Flaxseeds - 0 oz

Step by Step guide

Step 1

Pre-cook the quinoa and shrimp. Allow both the quinoa and shrimp to cool.

Step 2

Add 1 teaspoon of lemon juice (from 1 wedge of lemon) to the quinoa and season with pepper. Mix well.

Step 3

Cut the cherry tomatoes in half. Add the tomatoes to the bowl with quinoa and mix well. Add 1 tablespoon of olive oil and mix again. This way, the quinoa will absorb the tomato juice and oil.

Step 4

Next, add the herbs and mix again.

Step 5

Add half of the chopped yellow or red bell pepper and half of the avocado. Drizzle with 1 teaspoon of lemon juice and mix again. If you don't have bell pepper, you can skip it.

Step 6

Next, add the shrimp and drizzle the dish with 1 tablespoon of olive oil. Stir again.

Step 7

Sprinkle with feta cheese, sesame seeds, and add more pepper. You can add salt to taste if the feta is not salty enough. Instead of feta, you can use mozzarella cheese. The salad is ready. It can be served with crispbreads and crackers.