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Quinoa and Shrimp Salad

A really tasty combination of ingredients in one dish! This quinoa-and-seafood salad brings together quite different ingredients that add up to a uniquely savory flavor and an appetizing aroma. It's a favorite in our family!

bytenkonnAuthor avatar
Recipe author
Quinoa and shrimp salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 6 g
Fats 26 % 5 g
Carbohydrates 42 % 8 g
110 kcal
GI: 78 / 0 / 22
    1. Cook the quinoa. First rinse it several times until the water runs clear. Pour a third of the olive oil into a heavy-bottomed pot and heat it over medium heat. Add the quinoa and toast it for a couple of minutes, stirring constantly. Pour in the broth (vegetable or meat) — or just salted water if you don't have broth — and bring it to a boil. Lower the heat and cook the quinoa, covered, until tender, about 15 minutes, or until all the liquid is gone. Take the pot off the heat and let it steam, covered, for about 10 more minutes. Fluff the quinoa and spread it on a plate to cool. 2. Cook the zucchini and shrimp. Peel, rinse, and chop the garlic with a knife — not too fine, so it doesn't burn as it cooks. Wash, dry, and dice the zucchini. Peel, rinse, and finely chop the onion. Peel the shrimp. Pour another third of the olive oil into a skillet and heat it well. Add the chopped garlic and cook briefly until fragrant, then add the zucchini and cook until soft; transfer the vegetables to a plate to cool. Add the remaining olive oil to the same skillet, heat it, and add the chopped onion. Sauté the onion until translucent, about 3 minutes, then add the shrimp. Cook the shrimp 2–3 minutes per side, depending on size, then take the skillet off the heat and let them cool. 3. Assemble. Put everything you've cooked — quinoa, zucchini, and shrimp — in a large bowl. Wash the cherry tomatoes, halve them, and add them. Rinse and dry the green onion and parsley, chop them finely, and add to the salad. Drain the canned beans and add them too. Crumble in the ricotta. Season with sea salt and black pepper to taste. Zest and juice the lemons; dress the salad with the lemon juice and sprinkle the zest over the top. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Green onion - 19  kcal/100g
  • Olive oil - 913  kcal/100g
  • Sea salt - 0  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Broth - 15  kcal/100g
  • Ricotta - 174  kcal/100g
  • Zucchini - 16  kcal/100g
  • Canned beans - 99  kcal/100g
  • Quinoa - 368  kcal/100g

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