Curried Shrimp and Quinoa Salad
Served over fresh peppery arugula, delicate sautéed shrimp in a tomato curry sauce make a tasty lunch or dinner.
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- [90 grams] ½ cup quinoa, dry
- [210 grams] 1 cup (240 milliliters) low-sodium vegetable broth
- [14 grams] 1 tablespoon olive oil
- [10 grams] 2 cloves garlic, minced
- [50 grams] 1 small shallot, minced
- [600 grams] 1½ pounds raw shrimp*, peeled, deveined, tails removed and rinsed
- [400 grams] 1 (14½-ounce) can diced tomatoes
- [2 grams] 1 teaspoon curry powder
- [80 grams] 4 cups arugula**
- Add quinoa and broth to a medium-sized pot. Bring to a boil over high heat, then reduce heat and simmer until liquid is absorbed. Remove from heat, cover and set aside for 5 minutes. Fluff with a fork.
- In a sauté pan over medium heat, add olive oil, garlic and shallots and sauté for a few minutes until golden brown. Add shrimp and sauté 5 to 7 minutes. Do not overcook, as shrimp will become tough and rubbery.
- Add tomatoes and curry, and stir gently until combined. Divide arugula between salad plates and top with ¼ cup quinoa and two large spoonfuls of curried shrimp mixture. Serves 4.
- To save on prep and cooking time, use precooked, peeled and deveined shrimp. The shrimp may be firmer and less delicate than fresh.
- Use baby kale, spinach or mixed greens instead of arugula, if preferred.
Serving size: 2 cups (350 grams)
CALORIES 262; TOTAL FAT 7g; SAT. FAT 2g; CHOL. 188mg; SODIUM 227mg; CARB. 24g; FIBER 3g; SUGARS 5g; PROTEIN 25g; POTASSIUM N/A; PHOSPHORUS N/A
Note: Nutrition information for potassium and phosphorus in low-sodium vegetable broth not available.