Shrimp and Quinoa Salad
Garlic Toasts
Ingredients
- 2 (4.9-oz) pkg rosemary-and-olive oil quinoa
- 1½ lb peeled and deveined, medium-size raw shrimp
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp butter
- 2 Tbsp olive oil
- ⅓ cup sliced almonds
- 2 cups refrigerated citrus segments in extra-light syrup
- 3 Tbsp citrus juice (from citrus segments jar)
- 1 (5-oz) pkg baby spinach
Instructions
- Cook quinoa according to package directions.
- Meanwhile, season shrimp with salt and pepper.
- Melt butter with 1 Tbsp oil in a large 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, 1 Tbsp oil, and quinoa in a large bowl.
- Add spinach and shrimp mixture; toss.
Side Dish Ingredients
- ½ (12-oz) whole-grain French bread baguette, cut diagonally into 6 slices
- 1 clove garlic, cut in half
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat broiler.
- Arrange bread on a baking sheet. Rub with cut sides of garlic, and drizzle each slice with ½ tsp oil.
- Broil 1 to 2 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
390
|
110
|
500
|
| Fat (g) | 11 | 2.5 | 13.5 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 23 | 4 | 27 |
| Carb (g) | 49 | 19 | 68 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 580 | 210 | 790 |
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