I’ve been working on creating healthy gluten-free meals as part of a special diet/cleanse. Having never specifically avoided gluten before, I found the task a bit challenging but ended up creating this delicious meal the other night. It is similar to Shrimp & Orzo Pasta that I enjoy making and is light, fresh and best of all- simple! =)
Shrimp & Quinoa Salad (can be served warm or cold)
- 1 cup uncooked quinoa
- 2 cups fat free/ low-sodium vegetable broth
- 1 red bell pepper
- 1/2 organic cucumber
- 1/2 avocado
- 1/4 cup of feta cheese
- 1 small lemon
- 1/2 lb of shrimp
In a pot, combine quinoa and vegetable broth. (I prefer vegetable broth instead of water to add a extra flavoring to the quinoa; however, water may be used in its place.) Bring to a boil, then reduce to a simmer and cover. Cook until all the water is absorbed- about 15 or so minutes.
Cut the bell pepper into squares and cook in a pan with a small amount of olive oil. Do not overcook! When done, pull off heat and place into a bowl to cool. Peel & devein the shrimp. Season with salt & pepper. I prefer a little “kick”, so I also add some red pepper flakes. In a hot skillet with olive oil, cook the shrimp. Once shrimp is cooked through, pull off heat.
Cut the cucumber into slices and cube the avocado.
Place the cooked quinoa in a serving bowl/dish. You may need to fluff it up a bit. Add feta cheese while the quinoa is still hot. Also, add the bell peppers. Allow a few minutes for the quinoa to cool down, then add the cucumber and avocado. Squeeze the lemon over the entire dish and mix. Top with cooked shrimp and serve!
Tip: Any leftovers can be stored in the fridge and served cold the next day!