Pesto Shrimp and Quinoa Salad
Serves: 4 as a main dish
Prep Time: 10 minutes
Cooking Time: 20 minutes
This is a simple, healthy and delicious main dish salad.
1/2 cup Quinoa, dry
1 cup vegetable broth, reduced sodium
1 pepper(s), bell, red, yellow, or green, seeded and chopped
1/2 onion(s), medium, chopped
6 cups lettuce, mixed greens
1/2 pound shrimp, raw (medium or large), shelled and cleaned
2 teaspoons canola oil or vegetable oil
1 tablespoon pesto sauce (prepared)
1 tablespoon olive oil
Place canola oil in a small sauce pan. Add shrimp and cook for about 2 to 3 minutes, turning once until pink and no longer translucent. Place shrimp in a large bowl and toss with pesto sauce and olive oil. Place chopped onion and red pepper into the sauce pan. Stir and cook for about 1 minute. Add broth and bring to a low boil. Rinse and strain quinoa and add to the sauce pan. Stir and then place the cover on the pan. Reduce heat to a low simmer and cook for about 15 minutes until liquid is absorbed. Fluff with a fork. Place mixed greens in the bowl with the shrimp and toss gently. Add cooked quinoa and toss before serving.
Per Serving About: 240 calories, 10 g fat, 1.5 g saturated fat, 0 g trans fat, 16 g protein, 20 g carbohydrates, 3 g dietary fiber, 160 mg sodium; WW Points Plus value 6