Quinoa Shrimp Avocado and Edamame Salad

Makes 4 servings

  • 1 cup quinoa
  • 1 tablespoon green onion
  • 1 red sweet bell pepper
  • 1 clove garlic
  • 5 cherry tomatoes
  • 1 cup shelled edamame beans
  • avocado
  • 3 ounces raw shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • cup fresh chopped cilantro

Place the quinoa and 2 cups water in a 1 1/2 quart saucepan and bring to a boil. Reduce to simmer, cover and cook until the water is absorbed (about 15 minutes). Dice the green onions, tomatoes, pepper, garlic and avocado. Add to the cooked quinoa. Cook the prepared shrimp in 1 inch of water in a shallow pan on high heat. The shrimp is done when they turn pink, about 3-4 minutes. Drain and add to the quinoa. Add the olive oil, vinegar, cilantro and mix.

Nutritional information per serving: 340 calories, 14 g fat, 1.5 g saturated fat, 45 mg cholesterol, 210 mg sodium, 41 g carbohydrates, 9 g fiber, 15 g protein.