Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Simple, fresh, and perfectly portioned for two, this main dish salad is great for a quiet weeknight. Just you? Enjoy the second portion for lunch tomorrow; it will hold up nicely.

Elizabeth Nelson
Recipe by Cooking Light March 2015

Gallery

Credit: Brie Passano; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 2 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3/4 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed and quinoa is tender. Cool quinoa mixture slightly.

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  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to pan; cook 2 minutes on each side or until done.

  • Combine remaining 1/4 teaspoon pepper, oil, lemon juice, dill, and honey in a large bowl, stirring with a whisk. Add quinoa, shrimp, spinach, and remaining ingredients; toss gently to combine.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

367 calories; fat 14.4g; saturated fat 1.9g; mono fat 8.2g; poly fat 2.7g; protein 23g; carbohydrates 37g; fiber 6g; cholesterol 143mg; iron 4mg; sodium 462mg; calcium 125mg.
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