Warm Kale and Quinoa Salad with Grilled Shrimp

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By Joana Mata

Warm Kale and Quinoa Salad with Grilled Shrimp

Name: Warm Kale and Quinoa Salad with Grilled Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 80g raw shrimp - for the salad; 370g cooked quinoa (2 cups) - for the salad; 1 bunch kale with the stems removed, chopped - for the salad; 1/2 tbsp extra virgin olive oil - for the salad; 1/2 tbsp lemon juice - for the salad; Pinch of salt - for the salad; 1/2 tsp black pepper - for the salad; 3 tbsp extra virgin olive oil - for the dressing; 2 tbsp lemon juice - for the dressing; 5 drops stevia - for the dressing; 1/2 tsp dijon mustard - for the dressing

5 steps

Prep:5minCook:10min

Warm kale and quinoa salad topped with freshly grilled shrimp and a sugar-free lemon dressing. This superfood salad is hearty, healthy, incredibly easy to make and great for meal prep too. Just as well, because you'll fall in love with salads after this!

Updated at: Thu, 17 Aug 2023 04:44:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories533.5 kcal (27%)

Total Fat32.3 g (46%)

Carbs49.1 g (19%)

Sugars3.7 g (4%)

Protein16 g (32%)

Sodium296.3 mg (15%)

Fiber11.8 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

80graw shrimp

for the salad

370gquinoa

cooked, for the salad

1 bunchkale

with the stems removed, chopped, for the salad

½ Tbspextra virgin olive oil

for the salad

½ Tbsplemon juice

for the salad

salt

for the salad

½ tspblack pepper

for the salad

3 Tbspextra virgin olive oil

for the dressing

2 Tbsplemon juice

for the dressing

5 dropsstevia

for the dressing

½ tspdijon mustard

for the dressing

Instructions

Step 1

Prepare your dressing by mixing all ingredients for the dressing in a bowl and whisk until combined.

Step 2

Place chopped kale in a big mixing bowl. Sprinkle with a pinch of salt and drizzle 1/2 tbsp of lemon juice and 1/2 tbsp of olive oil all over. Using your hands, massage the kale leaves for 2-3 minutes or until the leaves turn into a darker shade of green. Set aside.

Step 3

Heat up 1/2 tbsp olive oil in a grill pan or skillet over medium heat. Add shrimp and cook until no longer translucent, about 2 minutes on each side. While cooking, season the shrimps by sprinkling black pepper over them in skillet.

Step 4

Remove shrimp from skillet. Add quinoa and kale to the skillet and warm up everything over low-medium heat, stirring constantly, about 5 minutes.

Step 5

Remove quinoa and kale from heat and serve in a salad bowl. Top with grilled shrimps and drizzle desired amount of dressing. Enjoy!

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