I'm on day 17 of the 21-Day Fix with Autumn Calabrese and I am LOVING every second of it. If you are feeling the weight of this cold weather and snow on your body and energy level, I highly suggest you look into this program. It's not a gimmick or quick fix, it's a lesson on how to incorporate clean eating and fitness into your busy lifestyle in a way that will transform your body and mindset. If you want to hear more about it, please feel free to email me at firstname.lastname@example.org.
Shrimp and quinoa salad is a healthy, filling lunch that comes together quickly and makes for some easy grab and go lunches during the week.
Shrimp and Quinoa Salad
Equals: 1 Red, 1 Green, 1 Yellow and 1 Orange
1 cup quinoa (rinsed and cooked according to package directions)
1 15 oz can chick peas
1 yellow pepper, diced
1 container of grape tomatoes, halved
1 cucumber, diced
1 cup broccoli, diced
2 scallions, diced
1/4 of a red onion, diced
1 pound raw shrimp or cooked shrimp cocktail
1/4 cup fresh lemon juice
1 teaspoon tarragon
3 teaspoons dijon mustard
dash of salt and pepper
5 Tablespoons olive oil
1. Cook the quinoa according to package directions and let cool. If using raw shrimp, spray a sauté pan and heat over medium heat. Cook the shrimp until no longer opaque in the middle (just a few minutes).
2. Add quinoa, beans and all veggies in a large bowl. Stir together. Add shrimp and mix to combine.
3. With a fork or whisk, mix together all of the dressing ingredients in a small bowl. Pour over salad stirring to make sure the dressing is well distributed.
4. Separate into 5 containers to eat as individual servings!