Healthy Quinoa and Shrimp Salad
A light quinoa salad with tomatoes, boiled shrimp and parsley, dressed with lemon juice and olive oil. Optionally add boiled peas. The salad should rest in the fridge for at least 2 hours before serving.
Ingredients
| 150 g | quinoa | |
| 4 | medium tomatoes | |
| 250 g | boiled shrimp | |
| 1/2 bunch | parsley | |
| 1/2 | lemon, juiced | |
| 3-4 tbsp | 45–60 ml | olive oil |
| — | black pepper | |
| — | salt |
Instructions
- Cover the quinoa with about 450 ml of cold salted water, bring to a boil and cook for about 15 minutes over low heat. Rinse with cold water and leave to drain well.
- In a deep bowl combine the quinoa, and if desired you may also add 150 g of boiled and drained peas. Add the diced tomatoes, the chopped parsley and the whole shrimp.
- Season with salt and black pepper to taste, pour over the lemon juice and olive oil and mix well. The salad should rest at least 2 hours in the fridge, after which it is ready to serve.