CARIBBEAN SHRIMP QUINOA SALAD

A Caribbean quinoa shrimp salad is a vibrant and flavorful dish that combines the nutritional benefits of quinoa, succulent shrimp, and a variety of fresh, tropical ingredients. 

Cooked quinoa serves as the base of the salad, providing a nutritious and protein-rich component.

Wild Caught Gulf Shrimp are a key protein source, adding a delightful seafood flavor to the dish.

Caribbean Shrimp Quinoa Salad

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients (Serves 4)

• 1 cup dry quinoa, cooked according to package directions
• Juice from one large orange (1/2 cup juice)
• Juice from two limes (1/4 cup juice)
• 1/8 cup olive oil (or coconut oil, melted)
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper
• 12 oz. raw fresh or frozen Wild Caught Gulf shrimp, peeled and deveined
• 1 green pepper, chopped
• One 5 oz. package arugula
• 1 avocado, sliced
• Salt & pepper to taste

Instructions

• Follow the instructions on the package when cooking quinoa.
• Combine orange juice, limes, olive oil, cilantro, garlic, cumin, turmeric, and cayenne pepper in a large bowl.
• Toss shrimp in the bowl to coat.
• In a large saucepan, combine shrimp and sauce. Cook, turning shrimp frequently, until shrimp are fully cooked and opaque, bringing mixture to a boil; reducing to a simmer and cooking for about 15 minutes. You only need to spend a few minutes on this.
• Adding the shrimp, green pepper, and cooked quinoa at the end of cooking will make the dish more tasty.
• Into a large bowl, add arugula. Combine quinoa and shrimp and pour over arugula. The avocado should be placed on top of the salad, and salt and pepper should be added to taste. You can serve it cold or warm.
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  Big Easy Foods - Enjoy !