Shrimp and Quinoa Salad

Instructions

1. Step 1

   Rinse the quinoa thoroughly under cold running water, then transfer it to the saucepan.

   Ingredients used: 170.0 gr Quinoa

   Cookware: fine mesh strainer, saucepan

2. Step 2

   Add the water and bring to a boil over high heat. Cover, reduce to low heat, and cook until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 480.0 ml Water

   Cookware: lid, saucepan

3. Step 3

   Remove the saucepan from the heat and leave it covered for 5 minutes. Uncover and fluff the quinoa.

   Timer: 5 min (fixed)

   Cookware: lid, saucepan

4. Step 4

   Spread the quinoa on the baking sheet and let it cool until no longer hot.

   Timer: 10 min (fixed)

   Cookware: baking sheet

5. Step 5

   Whisk the lemon juice and garlic with 3 tbsp (45 ml) olive oil, salt, and 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 4.0 gr Garlic, 60.0 ml Lemon Juice, 45.0 ml Olive Oil, 4.0 gr Salt

   Cookware: small bowl, whisk

6. Step 6

   Place the cucumber, tomatoes, red onion, and parsley in the mixing bowl.

   Ingredients used: 300.0 gr Cherry Tomato, 200.0 gr Cucumber, 30.0 gr Parsley, 75.0 gr Red Onion

   Cookware: Chef Knife, cutting board, mixing bowl

7. Step 7

   Pat the shrimp dry and season with ⅜ tsp (2 gr) salt and 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Salt, 450.0 gr Shrimp

8. Step 8

   Heat 1 tbsp (15 ml) olive oil in the skillet over medium heat. Cook the seasoned shrimp, turning once, until opaque and firm with an internal temperature of 63°C.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: skillet, tongs

9. Step 9

   Add the cooled quinoa and cooked shrimp to the vegetables. Pour over the dressing and toss gently until evenly coated.

   Cookware: mixing bowl

10. Step 10

    Serve immediately, or cover and refrigerate until chilled.