GREEN GODDESS QUINOA BOWLS WITH ARUGULA & SHRIMP
We're taking advantage of all the healthy items you can find at your local specialty grocery store to create these healthy meal-prep lunches. To add extra protein (while minimizing prep time), we're using fully cooked quinoa and cooked shrimp, both of which you can find in the freezer section. With a few more simple items, including bottled salad dressing, you'll have all the ingredients you need to make these high-protein lunch bowls in under 20 minutes.
Provided by Carolyn Hodges, M.S., RDN
Categories Healthy Shrimp Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Follow the microwave directions on the package to prepare quinoa (you'll need both pouches that come in the package). Once heated, transfer the quinoa to a shallow bowl to cool completely before assembling bowls.
- Transfer 2 tablespoons dressing into each of 4 small lidded containers and refrigerate for up to 4 days.
- Divide arugula among 4 single-serving containers (about 1 1/4 cups each). Top each with 1/2 cup quinoa and 2 tablespoons feta. Seal and refrigerate for up to 4 days.
- In the morning before taking your lunch to go, transfer one-fourth of the bag of shrimp to a colander and run under cool water until thawed, about 2 to 3 minutes. Add to the meal-prep container. Dress with the salad dressing just before serving.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 28.2 g, Cholesterol 52.5 mg, Fat 7 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 183.8 mg, Sugar 2 g
ARUGULA, QUINOA AND SHRIMP SALAD
This is a flexible salad - use your favorite greens - spinach works well. Use what ever color grapes you have on hand. Same with tomato - sliced or cherry or grape tomatoes. Make your own vinaigrette or use bottled salad dressing.
Provided by Carolyn Haas @Linky1
Categories Other Salads
Number Of Ingredients 10
Steps:
- Marinate shrimp in a few tablespoons of your favorite vinaigrette with an added tablespoon of lemon juice. No longer than an hour.
- In a large salad bowl, arrange greens around the outside edge of the bowl. Put the cooked quinoa in the center. Arrange sliced tomato, onion and halved grapes over the greens.
- Place marinated shrimp over quinoa, sprinkle the rest of the marinade over everything in your bowl. Top with pine nuts and cheese crumbles.
QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
SHRIMP AND ARUGULA QUINOA SALAD
Shrimp and Arugula Quinoa Salad.
Provided by SOSCuisine
Categories Lunch box
Number Of Ingredients 13
Steps:
- Cook the quinoa in the water then let it cool down 10 minutes.
- Put the arugula, tomatoes, and capers in a salad bowl.
- Add the quinoa.
- Put the oil, lemon juice, grated ginger, Cayenne pepper, salt, and pepper in a small bowl.
- Whisk, using a fork, until it is emulsified.
- Pour over the salad.
- Gently toss to combine.
- Add the shrimp and sprinkle with the finely chopped chives.
- Cover and chill for at least 20 min before seving to allow the flavours to meld.
Nutrition Facts : Calories 330 calories/serving, Fat 17
ARUGULA TOMATO QUINOA SALAD
Give a fresh twist to heavy holiday meals. This light salad has beautiful festive colours of red and green from the arugula and tomatoes and a big kick of protein from the quinoa!
Provided by Mary Jenny
Categories Low Protein
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Add cooked, cooled quinoa to a bowl.
- Add remaining ingredients and mix well.
Nutrition Facts : Calories 119.1, Fat 4.8, SaturatedFat 1.7, Cholesterol 8.9, Sodium 124.1, Carbohydrate 15.2, Fiber 2.8, Sugar 3.4, Protein 4.8
ARUGULA, LEMON QUINOA SALAD
A very light side dish, served room temperature or a slight chill with a fresh peppery lemon vinaigrette, peas, scallions, spicy arugula and quinoa. Very simple and easy to put together. It really isn't meant as a main dish, but a great side dish to compliment your main course and very healthy. You could always turn this into a main dish by adding some grilled chicken.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 4-6 Individual servings, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Quinoa -- Cook according to directions. For most brands it is 1 part to approximately 2 parts liquid. Rinse the quinoa very well before you cook it - Important Step! Then bring the liquid to a boil (I prefer to use a broth to add even more flavor), reduce, and simmer for about 15 minutes. Just check your package for complete directions. Once done, just set to the side to cool.
- Salad Ingredients -- In your serving bowl, add the arugula, onion, scallions, garlic, peas, parsley and lemon zest. Toss well.
- Vinaigrette -- I like to make my vinaigrettes in a small tupperware container so I can just shake it and it is ready to go. Besides, if you don't use all your dressing, just put the lid back on and it will keep in the refrigerator for future use. But you can also mix this up in any small bowl or measuring cup. Just mix up the olive oil, lemon juice, shallot, mustard, sugar and pepper.
- Finish -- Simply add the cooled or room temp quinoa to the salad vegetables and toss. Add a little vinaigrette at a time and mix. Add as much vinaigrette as you want. Check for seasoning and add any additional salt and pepper if needed.
- Serve -- ENJOY this lighter salad.
Nutrition Facts : Calories 496.4, Fat 30.4, SaturatedFat 4.1, Sodium 42.5, Carbohydrate 48.6, Fiber 6.3, Sugar 4.5, Protein 10.2
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