Imagine a dish that's not just a meal, but a nutritional powerhouse that tantalizes your taste buds while keeping you fit and fabulous! This Broccoli Quinoa Salad with Shrimp is the ultimate quick, delicious solution for health-conscious food lovers who refuse to compromise on flavor. Packed with protein, vibrant vegetables, and a zesty dressing, this recipe is about to become your new obsession – perfect for busy professionals, fitness enthusiasts, and anyone craving a restaurant-quality meal in under 30 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Healthy
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups broccoli florets
- 1 cup cooked shrimp, peeled and deveined
- 1/4 cup almonds, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the quinoa is tender and has absorbed all the water.
- While the quinoa is cooking, prepare the broccoli by cutting into small, bite-sized florets. Steam the broccoli for 3-4 minutes until bright green and crisp-tender, then immediately rinse with cold water to stop the cooking process and preserve its vibrant color.
- Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. Remove from heat and set aside.
- In a large mixing bowl, combine the cooked quinoa, steamed broccoli florets, and cooked shrimp.
- Create the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small bowl.
- Pour the dressing over the quinoa mixture and gently toss to ensure all ingredients are evenly coated.
- Sprinkle the toasted almonds over the salad for added crunch and texture.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately at room temperature, or chill for 30 minutes if you prefer a cold salad.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove the natural bitter coating called saponin. This ensures a clean, nutty flavor.
- Broccoli Brilliance: Steam broccoli just until bright green to maintain maximum nutrients and that perfect crisp-tender texture. The cold water rinse is crucial to stop cooking and preserve color.
- Almond Toasting Trick: Watch your almonds closely when toasting – they can burn quickly! Keep them moving in the pan and remove from heat the moment they turn golden brown.
- Dressing Do's: Whisk your dressing thoroughly to ensure the olive oil and lemon juice emulsify, creating a smooth, well-distributed flavor.
- Make-Ahead Magic: This salad actually tastes even better after chilling for an hour, allowing the flavors to meld together perfectly.
- Protein Swap: No shrimp? Try grilled chicken or tofu for an equally delicious alternative.
- Storage Tip: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Give it a quick toss before serving to refresh the flavors.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 120mg
