Citrus Infused Shrimp and Quinoa Salad
The Citrus Infused Shrimp and Quinoa Salad is a vibrant masterpiece on a white, contemporary plate. The dish features succulent shrimp, perfectly seasoned and arranged atop a bed of fluffy quinoa. Surrounding the centerpiece are colorful medleys of diced cucumbers, cherry tomatoes, and avocado slices, creating a picturesque palette. The salad is generously drizzled with a zesty citrus vinaigrette, enhancing both the visual appeal and the fresh, invigorating flavors of this light and wholesome dish.
- 1 pound large shrimp (peeled and deveined)
- 1 cup quinoa (rinsed)
- 2 cups cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 avocado (sliced)
- fresh cilantro (chopped, for garnish)
- 1/4 cup olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- salt (to taste)
- pepper (to taste)
Cook quinoa according to package instructions. Once cooked, fluff with a fork and let it cool to room temperature.
Season the shrimp with salt and black pepper. In a skillet over medium-high heat, cook the shrimp for 2-3 minutes per side or until they turn pink and opaque. Remove from heat and set aside.
In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, and sliced avocado.
In a small bowl, whisk together the olive oil, fresh orange juice, fresh lemon juice, honey, salt, and black pepper to create the citrus vinaigrette.
Pour the citrus vinaigrette over the quinoa and vegetables. Toss gently to combine, ensuring even coating.
Arrange the citrus-infused shrimp on top of the quinoa salad.
Garnish with fresh cilantro for a burst of herbaceous flavor.
Serve immediately, and enjoy a refreshing and nutritious Citrus Infused Shrimp and Quinoa Salad!