Shrimp And Arugula Quinoa Salad Recipes
MEDITERRANEAN SHRIMP QUINOA BOWLS RECIPE
These Mediterranean shrimp quinoa bowls are a light, easy, and delicious dinner that's perfect for summer nights.
Provided by Emily Dingmann of myeverydaytable.com
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Prepare quinoa according to package instructions.
- Thaw shrimp if necessary.
- In a small jar combine olive oil, lemon juice, mustard, oregano, salt, and pepper. Shake until combined.
- Prep veggies: Drain red peppers and thinly slice. Wash and thinly slice cucumber. Wash lettuce if necessary.
- Heat a large nonstick skillet over medium-high heat. When hot, add 2 tablespoons of dressing to pan, along with shrimp. Cook for about 2-3 minutes, until shrimp is cooked through, careful to not overcook. (You'll know it's done when it turns pink and curls up.)
- Assemble shrimp quinoa bowls: Divide quinoa in bowls and top with vegetables, shrimp, and feta cheese. Drizzle with dressing.
Nutrition Facts : Calories 564 calories, Sugar 2.9 g, Sodium 1897.3 mg, Fat 25.1 g, SaturatedFat 6.9 g, TransFat 0 g, Carbohydrate 49.9 g, Fiber 7.1 g, Protein 37.9 g, Cholesterol 207.7 mg
GREEN GODDESS QUINOA BOWLS WITH ARUGULA & SHRIMP
We're taking advantage of all the healthy items you can find at your local specialty grocery store to create these healthy meal-prep lunches. To add extra protein (while minimizing prep time), we're using fully cooked quinoa and cooked shrimp, both of which you can find in the freezer section. With a few more simple items, including bottled salad dressing, you'll have all the ingredients you need to make these high-protein lunch bowls in under 20 minutes.
Provided by Carolyn Hodges, M.S., RDN
Categories Healthy Shrimp Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Follow the microwave directions on the package to prepare quinoa (you'll need both pouches that come in the package). Once heated, transfer the quinoa to a shallow bowl to cool completely before assembling bowls.
- Transfer 2 tablespoons dressing into each of 4 small lidded containers and refrigerate for up to 4 days.
- Divide arugula among 4 single-serving containers (about 1 1/4 cups each). Top each with 1/2 cup quinoa and 2 tablespoons feta. Seal and refrigerate for up to 4 days.
- In the morning before taking your lunch to go, transfer one-fourth of the bag of shrimp to a colander and run under cool water until thawed, about 2 to 3 minutes. Add to the meal-prep container. Dress with the salad dressing just before serving.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 28.2 g, Cholesterol 52.5 mg, Fat 7 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 183.8 mg, Sugar 2 g
ARUGULA, QUINOA AND SHRIMP SALAD
This is a flexible salad - use your favorite greens - spinach works well. Use what ever color grapes you have on hand. Same with tomato - sliced or cherry or grape tomatoes. Make your own vinaigrette or use bottled salad dressing.
Provided by Carolyn Haas @Linky1
Categories Other Salads
Number Of Ingredients 10
Steps:
- Marinate shrimp in a few tablespoons of your favorite vinaigrette with an added tablespoon of lemon juice. No longer than an hour.
- In a large salad bowl, arrange greens around the outside edge of the bowl. Put the cooked quinoa in the center. Arrange sliced tomato, onion and halved grapes over the greens.
- Place marinated shrimp over quinoa, sprinkle the rest of the marinade over everything in your bowl. Top with pine nuts and cheese crumbles.
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