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Quinoa Shrimp Salad

Quinoa is one of my favorite super foods. I always try to cook quinoa at least once a week. After a wonderful weekend with some good friends visiting from North Carolina, I had some leftover shrimp ceviche which I had cooked as an appetizer to serve our friends after their long drive. I thought what better way than add some delicious shrimp ceviche over a bowl of quinoa.

Cooking Quinoa:

  1. Rinse the quinoa in cold water.
  2. Add one cup of quinoa, and two cups of water  to a pot and bring to a boil (I used organic chicken broth to give it more flavor).
  3. After it reaches a boil, cover and reduce to a simmer. Cook for 12-15 minutes.
  4. Let stand for about 3 minutes to then fluff lightly with a fork.
  5. Gently combine red pepper, fresh cilantro, hearts of palm , shrimp ceviche and the cooked quinoa.

 

Quinoa is good source of protein. In fact, it’s a complete protein, which means it contains all the essential amino acids. This is unusual for a plant-based foods so it may be helpful for planning vegan and vegetarian diets. Quinoa is also a good source of minerals, including magnesium, iron, and selenium. It also contains B-complex vitamins, including folate, and vitamin E.

One cup of cooked quinoa has:

  • 222 calories
  • 8.14 grams protein
  • 3.55 grams fat
  • 5.2 grams fiber
  • 32.62 grams starch
  • 31 milligrams calcium
  • 2.76 milligrams iron
  • 118 milligrams magnesium
  • 318 milligrams potassium
  • 2.02 milligrams zinc
  • 1.167 milligrams manganese
  • 5.2 micrograms selenium
  • 0.198 milligrams thiamin
  • 0.204 milligrams riboflavin
  • 0.762 milligrams niacin
  • 0.228 milligrams vitamin B6
  • 78 micrograms folate
  • 2.2 milligrams vitamin E.

Nutritional Information Source: here.