Quinoa, Shrimp, Avocado & Edamame Salad

Ingredients:

•  1 cup Inca Red quinoa (see Note)

•  1 tablespoon diced green onion

•  5 cherry tomatoes, diced 

•  1 red sweet bell pepper, diced

•  1 clove garlic, peeled and diced 

•  ½ avocado, peeled and diced

•  3 ounces raw shrimp, peeled and deveined

•  1 cup shelled edamame beans

•  2 tablespoons olive oil

•  2 tablespoons white balsamic vinegar

•  ¼ cup fresh chopped cilantro

Directions:

• Place the quinoa and 2 cups water in a 1½-quart saucepan and bring to a boil. Reduce to a simmer, cover, and cook until the water is absorbed (about 15 minutes).

• Add the green onion, tomatoes, pepper, garlic, avocado, and edamame to the cooked quinoa. (Option: add garbanzo beans or grated carrot)

• Cook the prepared shrimp in 1 inch of water in a shallow pan on high heat. The shrimp are done when they turn pink, about 3 to 4 minutes. Drain and add to the quinoa.

• Add the olive oil, vinegar, and cilantro, and mix.

Note: Inca Red is a form of quinoa that is found in the rice section of specialty grocery stores or health food stores. It is a beautiful red color, so it makes this dish more attractive. If you have trouble locating this form of quinoa, you may substitute regular quinoa. 

Nutrition:

Calories: 340 | Carbohydrates: 41g | Protein: 15g | Fat: 14g | Saturated Fat: 1.5g | Sodium: 210mg | Fiber: 9g | Cholesterol: 45mg

Ines Beltran

Family & Consumer Sciences Agent UGA Gwinnett Extension Office