Quinoa Salad with Sauteed Green Beans and Shrimp

Preparation time: 5 minutes
Cook time: 15 minutes
Total time: 25 minutes


For the salad:

  • 1 cup quinoa
  • 2 cups of water, boiled
  • 1 tomato, chopped
  • 1 cucumber, chopped
  • 1/2 yellow onion, chopped
  • ½ cup mozzarella  cheese balls, quartered
  • ¼ cup cilantro/parsley, chopped
  • 1 lemon, juiced
  • 1 Tablespoon olive oil

For the green beans:

  • 1lb. green beans, rinsed, halved
  • 1 ½ cups water
  • 1/2 yellow onion, chopped/grated
  • 1 tomato, chopped
  •  1 Tablespoon butter/heat resistant oil.
  • 1/8 teaspoon salt or to taste
  • ¼ cup cilantro/parsley, chopped

For the shrimps

  • 1 lb. fresh/defrosted shrimps
  • About 10 cups of water
  • 1 bay leaf
  • 1 Tablespoon salt

Prepare the quinoa according to package instructions. In a large mixing bowl combine quinoa with chopped tomatoes, cucumber, onions, and mozzarella cheese. Add the lemon juice and olive oil.

In a separate pan add the green beans to the water, close with a lid and cook on a medium to low heat for 15 minutes or until tender. Add the onions, tomato, butter, and salt, mix and cook on medium low heat for 5 more minutes.

In a large sauce pan add 10 cups water and bring to boil over medium high heat. Add the shrimps, salt and a bay leaf, continue to cook for 3-4 minutes depending on size. Drain and transfer to a bowl.

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