Shrimp and Quinoa Salad
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, divided
- 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 nuts; 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
390
|
390
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 23 | 23 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 580 | 580 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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