Quinoa Salad with Small Shrimp and Coriander

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 cup quinoa 6.4 oz
1/2 cup orange juice 4.2 fl.oz
36 shrimp, small size, cooked 7.1 oz
1/2 yellow or red sweet peppers, finely chopped 3.5 oz
3 green onions/scallions, minced
1 tbsp fresh cilantro, coarsely chopped [optional] 0.1 oz
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 tbsp extra virgin olive oil 1 fl.oz
1 pinch salt [optional]
ground pepper to taste [optional]
1 cup baby spinach, or lettuce leaves [optional] 0.6 oz

Method

  1. Thoroughly rinse the quinoa and drain.
  2. Put quinoa, orange juice, 1 ½ cups (375 ml) of water and a pinch of salt in a saucepan.
  3. Cover and bring to a boil. Simmer over low heat about 15 minutes or until liquid is absorbed.
  4. Let stand, covered, for 5 to 10 minutes.
  5. Spread the quinoa on a plate and cool.
  6. In a large bowl, mix cooled quinoa, shrimp, sweet pepper, green onions, cilantro, lemon or lime juice and olive oil. Season with salt and pepper to taste. Serve on lettuce or spinach leaves, if desired.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

260

Fat

10 g

15 %

Saturated 1.3 g
+ Trans 0 g

6 %

Cholesterol

100 mg

Sodium

120 mg

5 %

Carbohydrate

30 g

10 %

Fibre

3 g

12 %

Sugars

1 g

Net Carbs

27 g

Protein

16 g

Vitamin A

13 %

Vitamin C

93 %

Calcium

5 %

Iron

36 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Iron, Magnesium, Manganese, Niacin, Selenium, Vitamin B12, Vitamin C, Vitamin K
Good source of  :
Copper, Folacin, Phosphorus, Potassium, Vitamin E, Zinc
Source of  :
Fibre, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables ½
Meat and Alternatives 1 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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