Chopped Mexican Quinoa Salad With Chili Lime Shrimp Recipe
Recipe By The Cafe Sucrefarine
Super delicious, super healthy and bursting with fresh, south of the border flavor, this entree salad is sure to please skip the shrimp and you have a perfect side for parties, picnics and potlucks.
Ingredients For Chopped Mexican Quinoa Salad With Chili Lime Shrimp Recipe
3 cup Cooked quinoa i use this method for preparing perfect quinoa
For the dressing
0.25 cup Extra virgin olive oil
0.25 cup Fresh lime juice
2 Medium cloves garlic finely minced
1 teaspoon Ground coriander
1 teaspoon Ground Cumin
0.5 teaspoon Chili powder
1.5 teaspoon Kosher salt
For the corn
3 Medium ears fresh corn unhusked
For the shrimp
2 tablespoon Sunflower canola or other mild flavored oil
2 tablespoon Fresh lime juice
1 tablespoon Honey
1 teaspoon Ground coriander
1 teaspoon Ground Cumin
1 teaspoon Chili powder
1 teaspoon Garlic powder
0.5 teaspoon Freshly ground black pepper
2 tablespoon Fresh oregano finely chopped
1.5 pound Raw peeled and deveined shimp
For the salad
2 inch Medium zucchini diced in 1/4 s
1 inch Medium white onion diced in 1/4 s
1 inch Medium red bell pepper diced in 1/4 s
1 bunch Scallions Thinly Sliced
0.25 cup Roughly chopped fresh oregano
Nutrition value
898
calories per serving
37 g Fat38 g Protein124 g Carbs65 g FiberOther
Current Totals
37 g Fat
38 g Protein
124 g Carbs
65 g Fiber
MacroNutrients
Carbs
124 g
Protein
38 g
Fiber
65 g
Fats
Fat
37 g
Vitamins & Minerals
Calcium
1235 mg
Iron
33 mg
Vitamin A
140 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
245 mcg
Vitamin B12
0 mcg
Vitamin C
45 mg
Vitamin E
10 mg
Copper
2 mcg
Magnesium
469 mg
Manganese
4 mg
Phosphorus
919 mg
Selenium
23 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
