Shrimp and Quinoa Salad
Toasted Bread with Oil and Balsamic Vinegar
Ingredients
- ½ (4.9-oz) pkg rosemary-and-olive oil quinoa (or use regular quinoa)
- ½ lb peeled and deveined, large raw shrimp
- ⅛ tsp kosher salt
- ½ Tbsp butter
- ½ Tbsp olive oil
- 2 Tbsp sliced almonds
- 1 cup refrigerated citrus segments in extra-light syrup
- 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 nuts; 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.
Side Dish Ingredients
- 2 (1-inch-thick) slices whole wheat French bread
- 1½ Tbsp olive oil
- 2 tsp balsamic vinegar
Side Dish Instructions
- Preheat broiler. Cut bread in half lengthwise; place on a baking sheet. Broil 2 to 3 minutes or until toasted.
- Combine oil and vinegar in a small bowl. Serve with bread for dipping.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
375
|
209
|
584
|
| Fat (g) | 11 | 11 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 22 | 4 | 26 |
| Carb (g) | 47 | 24 | 71 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 551 | 181 | 732 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
