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Quinoa and Avocado Salad with Shrimp

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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

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
Done

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
Done

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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Nutritional Chart

449 kcal
Calories
20 g
Protein
26 g
Fat
36 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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