One of the worst feelings in the world is the post-meal lethargy that comes from overeating or consuming way too many carbs. This light, yet nutritious meal is bursting with flavor and beneficial ingredients that will fuel you for the rest of your day, instead of dragging you down.
When Allen and I first started dabbling in the world of veganism, we bridged the gap by being pescatarian for a little while. It was surprisingly easy to give up dairy and most meats, but letting go of shrimp was definitely killer for me. It was also hard at first trying to figure out ways to fill Allen up, and what plant-based proteins kept him satisfied for longer. During the first few months of experimenting with recipes and new-found vegetables, we used shrimp several times a week as a protein base. One of our go-to recipes is this refreshing dish made from quinoa, shrimp, and sauteed peppers and onions. The sauce that lightly coats the quinoa adds a zing, followed by a light and exciting flavor that leaves you feeling content instead of lethargic. This meal is perfect for lunch, or served as a side dish for a potluck or work party!
(For those of you wondering, no we are currently not vegan. We try to live a plant based lifestyle, creating meals mostly out of plant based proteins and seafood. I’d say we are currently pescatarian, but Allen, and sometimes myself, eat a little white meat here and there)
If you do not have a rice cooker yet and you have been thinking about splurging on an Instant Pot®, now is the perfect time! There is a rice cooker built into the one I have and currently they are on sale on Amazon! I used mine to cook the quinoa for this recipe. Guess how long it took?? 5 MINUTES. It’s actually ridiculous how quick and hands-off some things are made in the Instant Pot®. Rice takes about 12 minutes and soaked beans take 6. Don’t get me started on spaghetti squash… 6 MINUTES. It’s crazy! Not only will you be able to make set-it and forget-it meals just like in a slow cooker, but it helps you make basic sides and grains in no time that aid in eating well and living a healthier lifestyle.
Whether you cook your quinoa in a pressure cooker or a sauce pan, I hope you try this recipe and realize how amazing plant-based eating makes you feel!
Shrimp and Quinoa Salad
Notes
You can use whatever type of shrimp that suits you best. I get the uncooked, with the shells on because it is the cheapest shrimp Aldi has. If you want to splurge and get the de-veined and cooked shrimp, just add the shrimp to the skillet after sauteing the peppers and onions to warm up the shrimp. Then you can immediately combine everything with the quinoa and sauce ingredients.
Ingredients
- 3 cups uncooked quinoa
- 1 large white onion diced
- 1 1/2 red pepper diced
- 16 oz. bag of shrimp*
- 2 Tbs. Apple Cider Vinegar
- 1 Lemon
- Pinch of salt
- Pepper to taste
Instructions
- Start by dicing the peppers and onions
- Heat a skillet on medium high heat for a few minutes
- While the skillet is warming up, start cooking the quinoa according to package instructions
- Add the peppers and onions to the warm skillet, saute till translucent, about 3-5 minutes
- Remove from skillet and set aside in a large mixing bowl
- Return skillet immediately to heat and add the shrimp
- Saute until pink, about 5-7 minutes, stirring occasionally to cook all sides skip this step if shrimp are precooked and without shells
- When shrimp are fully cooked, remove from heat and place in cool water to be able to peel off the shells skip this step if shrimp are peeled already
- Dump shrimp, cooked quinoa, then remaining ingredients into the mixing bowl
- Mix thoroughly to coat entire salad with dressing
- Serve immediately, or refrigerate and eat chilled
♥
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!