Easy Shrimp Quinoa Bowl

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Easy Shrimp Quinoa Bowl calories by ingredient
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Introduction

Recipe taken from the Skinny Mom Supper Club for October 2014 Recipe taken from the Skinny Mom Supper Club for October 2014
Number of Servings: 4

Ingredients

    2 tbsp. extra virgin olive oil
    6 oz, (1 cup) dry quinoa
    2 cups reduced-sodium chicken broth
    2 small zucchini, halved lengthwise and quartered
    2 summer squash, halved lengthwise and quartered
    6 cups spring mix
    1 lb (8ozs) cooked shrimp, peeled
    2 cups tomatoes, diced
    4 tbsp. balsamic vinaigrette dressing
    1 tsp sea salt
    1 tsp black pepper
    OPTIONAL:
    1/2 cup reduced-fat free feta cheese, crumbled
    (not included in nutritional calculations)

Directions

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.

TAGS:  Fish |

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