Zesty Quinoa Salad with Avocado & Lime Shrimp

by

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup feta cheese (optional)
  • Juice of 2 limes
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Instructions:

  1. Cook the Quinoa: In a medium pot, bring water (or vegetable broth) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
  2. Prepare the Shrimp: While the quinoa is cooking, heat olive oil in a skillet over medium heat. Toss the shrimp with cumin, smoked paprika, salt, and pepper. Sauté for about 3-4 minutes on each side until the shrimp are pink and fully cooked. Set aside.
  3. Mix the Salad: In a large bowl, combine the cooked quinoa, avocado, cherry tomatoes, red onion, and cilantro. Toss gently to mix.
  4. Add the Shrimp: Gently fold the shrimp into the salad mixture.
  5. Lime Dressing: In a small bowl, whisk together lime juice, a pinch of salt, and pepper.

Serve: Enjoy the quinoa salad chilled or at room temperature. Perfect for a refreshing, nutritious lunch!

This recipe combines the heartiness of quinoa with the zesty freshness of lime shrimp, making it an original yet easy dish for lunch.