Saturday, May 7, 2011

Quinoa & Shrimp Salad; A Healthy, Lowfat & Gluten free Lunch or Dinner!

I missed you guys last week! I had company and so I took a little break from CSG!  But I am back, and today I am sharing another great recipe with you; Quinoa & Shrimp Salad!  This makes a yummy Lunch or Dinner and once again, it has the perfect combination of protein to fat to low glycemic carbs!  This recipe serves 4 people.  You will love this dish!!!
Note: If you are not a fan of shrimp, you can use Salmon or Tilapia, and flake 4 ounces of that over each plate of salad. 

Quinoa & Shrimp Salad (Serve cold)
1 pound of Baby Shrimp (wash, place in a storage container, and refrigerate)
1 cup of cooked Red Quinoa (You can find both Red & Brown Quinoa @ Trader Joe's)
1 cup of cooked Brown Quinoa
3 stalks of chopped celery
1/2 finely chopped red onion (or onion powder)
1/2 cup finely chopped green onions
1 large chopped Avocado
1 chopped Tomato
1/2 cup of finely chopped Cilantro
1/2 cup of sliced Cucumber (optional)
2 Tablespoons each of Lemon & Lime juice
3 Tablespoons of Olive or Flax Oil (I prefer Olive Oil for this recipe)
Garlic Powder
Salt & Pepper
In a large bowl mix together; Quinoa, Celery, Onions, Avocado, Tomatoes, Cilantro & Cucumbers.  Add a generous amount of Garlic Powder, Lemon & Lime Juice, and salt & pepper.  Drizze Olive Oil over the mixture and stir.  DO NOT ADD THE BABY SHRIMP.  It is best to add 4 oz. of baby shrimp to each plate, this way you know you are getting the proper amound of protein.  Refrigerate for 30 minutes and serve.  Top off each plate with 4 ounces of chilled baby shrimp.  This is one of my favorite recipes and it's another well balanced meal, with just the right amount of healthy fat, healthy carbs and lean protein.  It's yummy and quite satisfying as well.  Enjoy this yummy salad while losing weight, and getting lean & healthy!
Until next time,
Be well :)