Photo: Anna Pelzer
Shrimp and Quinoa Salad
11 ingredients
15 min + 20 min
3
openrecipes
A fresh salad with lemony quinoa, arugula and shrimp
Estimated Nutrition (whole recipe, rough)
723
Calories
37g
Protein
40g
Fat
62g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cups Plus 1 Tablespoon Extra Virgin Olive Oil, Divided Use
- ½ cups Dried Quinoa
- 1 cup Water
- 6 Small, Frozen Shrimp, Peeled And Deveined
- ½ teaspoons Herbes De Provence
- 1 clove Garlic, Minced
- 2 Lemons, Zested And Juiced, Divided Use
- 1 Tablespoon Oil From The Sun Dried Tomatoes
- 2 cups Baby Arugula
- ¼ cups Chopped Sun Dried Tomatoes
- 1 Avocado, Peeled, Pitted, And Diced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes