Quinoa and Avocado Salad With Shrimp

  • Difficulty: Medium
  • 30 minutes
  • 2 servings

The raw freshness of a salad has warm weather and summer written all over it. You can make it richer by adding quinoa and shrimp. Take the time to fry the shrimp on both sides for a crunchier texture and cook the quinoa separately for 20 minutes for a fluffier one.

Ingredients Needed for Quinoa and Avocado Salad With Shrimp

½ cup quinoa
1 tablespoon butter
2 garlic cloves, crushed
4 ounces of shrimp
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
4 ounces of cherry tomato quartered and halved
1 avocado, sliced
1 ounce black olive, pitted
1 spring onion, sliced
1 teaspoon olive oil
1 tablespoon lemon juice

How to Cook Quinoa and Avocado Salad With Shrimp

  1. Fill a cooking pot halfway with water and place it over medium heat. Add the quinoa, stir and cook for 20 minutes. Set aside.
  2. Melt the butter in a skillet over medium heat, add the garlic and shrimp, and cook the shrimp on both sides until golden brown.
  3. Transfer to a bowl, add the dill, parsley, cherry tomatoes, avocado, black olives, spring onion, the cooked quinoa, olive oil, and lemon juice. Toss all using two spatulas.

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