Dinner: Spinach and Quinoa Salad with Shrimp

Recipe by Elizabeth Nelson Simple, fresh, and perfectly portioned for two, this main dish salad is great for a quiet weeknight. Just you? Enjoy the second portion for lunch tomorrow; it will hold up nicely.

This recipe includes fertility superfoods such as:

Lemon, Spinach, Honey

Health and fertility benefits of Spinach and Quinoa Salad with Shrimp

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

3/4 cup water
1/2 cup uncooked quinoa, rinsed and drained
1/4 teaspoon kosher salt, divided
Cooking spray
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh dill
1/4 teaspoon honey
2 cups fresh baby spinach leaves
1 cup thinly sliced English cucumber
1/2 cup thinly sliced radish
1/2 cup sugar snap peas, thinly sliced

Instructions

Combine 3/4 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed and quinoa is tender. Cool quinoa mixture slightly.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to pan; cook 2 minutes on each side or until done.
Combine remaining 1/4 teaspoon pepper, oil, lemon juice, dill, and honey in a large bowl, stirring with a whisk. Add quinoa, shrimp, spinach, and remaining ingredients; toss gently to combine.

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