Light salad with quinoa and shrimp
2 servings
15 minutes
A light salad with quinoa and shrimp is an exquisite blend of freshness, nutrition, and harmony of flavors. Its history begins in modern culinary trends that aim to combine healthy ingredients in simple yet elegant dishes. Tender shrimp, rich in protein, perfectly complement quinoa—a superfood packed with valuable minerals. Cherry tomatoes add a sweet-tart juiciness, avocado provides a creamy texture, and fresh herbs lend lightness to the dish. Olive oil with lemon juice creates a refreshing dressing that brings all components together. The salad is ideal for a light dinner, serving at a buffet, or as a healthy snack. It is not only delicious but also delights with its nutrition and aesthetics.
1
Pre-cook the quinoa and shrimp. Let both cool down.
- Quinoa: 35 g
- Shrimp: 9 pieces
2
Add 1 teaspoon of lemon juice (from 1 lemon wedge) to the quinoa and season with pepper. Mix well.
- Lemon: to taste
- Freshly ground black pepper: pinch
3
Cut the cherry tomatoes in half. Add the tomatoes to a bowl with quinoa and mix well. Add 1 tablespoon of olive oil and mix again. This way, the quinoa will soak up the tomato juice and oil.
- Cherry tomatoes: 7 pieces
- Quinoa: 35 g
- Olive oil: 2 tablespoons
4
Next, add the greens and mix again.
- Tuscan salad mix: 60 g
5
Add half of the chopped yellow or red pepper and half of the avocado. Drizzle with 1 teaspoon of lemon juice and mix again. If there is no pepper, it can be omitted.
- Fresh bell pepper: 1 piece
- Avocado: 1 piece
- Lemon: to taste
6
Next, add the shrimp and drizzle the dish with 1 tablespoon of olive oil. Stir again.
- Shrimp: 9 pieces
- Olive oil: 2 tablespoons
7
Sprinkle with feta, sesame seeds, and pepper again on top. Salt can be added to taste if the feta is insufficient. Mozzarella cheese can be added instead of feta. The salad is ready. It can be served with crackers and bread.
- Fetaksa (soft brined cheese): to taste
- Flax seeds (linseed): 1 g
- Freshly ground black pepper: pinch
- Salt: to taste