Easy Shrimp Quinoa Bowl
- Number of Servings: 4
Ingredients
2 tbsp. extra virgin olive oil6 oz, (1 cup) dry quinoa2 cups reduced-sodium chicken broth2 small zucchini, halved lengthwise and quartered2 summer squash, halved lengthwise and quartered6 cups spring mix1 lb (8ozs) cooked shrimp, peeled2 cups tomatoes, diced4 tbsp. balsamic vinaigrette dressing1 tsp sea salt1 tsp black pepperOPTIONAL: 1/2 cup reduced-fat free feta cheese, crumbled (not included in nutritional calculations)
1. Using mesh food strainer, rinse quinoa with cold water. In a saucepan, heat 1 tbsp. olive oil over medium heat. Add quinoa and toast 2 to 3 minutes, stirring until golden brown.
2. Add broth and bring to a boil. Reduce heat to low; cover and simmer 10 minutes, until quinoa is tender and liquid has been absorbed. Transfer quinoa to a large bowl and set aside.
3. Meanwhile, in a large skillet, heat 1 tbsp. olive oil on medium heat. Add zucchini and squash, sauté until slightly tender, about 6-8 minutes. Add the squash mixture to the bowl of cooked quinoa.
4. Add spring mix, cooked shrimp, tomatoes, vinaigrette, salt, and black pepper. Toss until well combined.
5. Plate 2 1/2 cups of salad and sprinkle with 2 tbsp. of crumbled feta.(optional)
6. Note: This salad is delicious served warm or chilled. Additionally, feel free to swap the shrimp for chicken.
Serving Size: Yield: 4 serivings Serving Sizes: 2 1/2 cups
Number of Servings: 4
Recipe submitted by SparkPeople user MUSIC3166.
2. Add broth and bring to a boil. Reduce heat to low; cover and simmer 10 minutes, until quinoa is tender and liquid has been absorbed. Transfer quinoa to a large bowl and set aside.
3. Meanwhile, in a large skillet, heat 1 tbsp. olive oil on medium heat. Add zucchini and squash, sauté until slightly tender, about 6-8 minutes. Add the squash mixture to the bowl of cooked quinoa.
4. Add spring mix, cooked shrimp, tomatoes, vinaigrette, salt, and black pepper. Toss until well combined.
5. Plate 2 1/2 cups of salad and sprinkle with 2 tbsp. of crumbled feta.(optional)
6. Note: This salad is delicious served warm or chilled. Additionally, feel free to swap the shrimp for chicken.
Serving Size: Yield: 4 serivings Serving Sizes: 2 1/2 cups
Number of Servings: 4
Recipe submitted by SparkPeople user MUSIC3166.
Nutritional Info Amount Per Serving
- Calories: 382.2
- Total Fat: 13.1 g
- Cholesterol: 115.5 mg
- Sodium: 1,257.7 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 6.4 g
- Protein: 25.5 g
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