Shrimp and Quinoa Salad
Ingredients
- 1 (4.9-oz) pkg rosemary-and-olive oil quinoa (such as Near East)
- ½ lb peeled and deveined, medium-size raw shrimp
- ⅛ tsp salt
- ½ Tbsp butter
- ½ Tbsp olive oil
- 2 Tbsp sliced almonds
- 1 cup refrigerated citrus segments in extra-light syrup (such as Del Monte)
- 1½ Tbsp citrus juice (from citrus segments jar)
- ½ (5-oz) pkg baby spinach
Instructions
- Cook quinoa according to package directions.
- Meanwhile, sprinkle shrimp with salt.
- Melt butter with oil in a nonstick skillet over medium-high heat.
- Add shrimp and almonds; cook, stirring occasionally, 3 to 4 minutes or until shrimp turn pink.
- Combine citrus segments, citrus juice, and quinoa in a bowl.
- Add spinach and shrimp mixture; toss. Season with pepper to taste.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
500
|
500
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 26 | 26 |
| Carb (g) | 74 | 74 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 630 | 630 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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