Colorful Shrimp and Quinoa Salad

I’ve mentioned this before, but I’ll say it again. Hubby spoils me. He packs my lunch every morning before work while I’m getting ready. It works out well since we ride to work together. So every morning, he packs me all sorts of healthy snacks to keep me full throughout the day.

I love eating salads for lunch. I usually go with this Massaged Kale Salad with Pear and Pumpkin Seeds. But sometimes I like to mix things up. I was browsing foodgawker and this recipe caught my eye. Lucky for me, we had all of the ingredients on hand!

This Colorful Shrimp and Quinoa Salad kept well in the fridge and did a good job of keeping me full in to the afternoon. I loved the punch of sweetness provided by the pomegranate arils.

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Colorful Shrimp and Quinoa Salad

Shrimp, black beans, and quinoa mixed up to make a great healthy salad

Yield: Serves 4-5

Ingredients:

For the Salad
1 lb steamed shrimp
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1/2 cup cilantro, chopped
salt & pepper

For the Dressing
2 Tbsp freshly squeezed lemon juice
2 garlic cloves, microplaned or finely minced
dash of sugar
salt & pepper
3 Tbsp extra virgin olive oil

Directions:

For the Salad
Cook quinoa according to package directions. Set aside to cool.

Combine cooled quinoa with shrimp, red onion, orange segments, avocado, beans, pomegranate arils, cilantro, salt and pepper.

For the Dressing
Add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

Pour dressing over the salad and stir to combine. Serve cold or at room temperature.

Recipe adapted from Iowa Girl Eats

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7 Responses to “Roasted Beet and Garlic Pasta”

  1. #
    1
    ErinsFoodFiles — October 8, 2013 at 12:39 pm

    Stunning color!!

    • beantownbaker — October 8th, 2013 @ 7:06 pm

      It just makes me smile 🙂

  2. #
    2
    Nutmeg Nanny — October 10, 2013 at 8:36 pm

    Oh gosh, I love this recipe! So creative 🙂

  3. #
    3
    Tanja Simone — October 21, 2013 at 11:07 am

    We’re making this for dinner tomorrow, sounds perfect! And what a great way to contribute to Breast Cancer Awareness month. Keep it up!
    Snowy hello’s from Oslo, Norway/ Tanja Simone, http://somekindashuffle.wordpress.com

    • beantownbaker — October 23rd, 2013 @ 12:27 am

      Thanks! I hope you enjoyed the pasta.

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    4
    Elle A. — March 4, 2014 at 10:58 pm

    I made this tonight and it was truly one of the worse things I’ve made; the sauce was really chunky and dry, and stuck in my throat every time I took a bite, and the garlic made it even drier. I would not recommend this to anyone.

  5. #
    5
    Pam — February 25, 2015 at 7:55 pm

    This is very good. Leaving some of the pasta water is important, as well as adding the olive oil. Grating the beet into the pasta made a gorgeous colored magenta. Eating pasta right away prevents drying out. An optional addition could be adding a can of coconut milk to make a pink saucy dish. Topped with nuts and cheese, yes!

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