2cupsquinoacooked according to package instructions
3mediumtomatoeschopped
6tablespoonsolive oil
1cupgreen olivespitted
2lemonsjuiced, divided
1/2cupchopped fresh parsley
1/4cupchopped fresh mint
Sea salt and freshly ground pepperto taste
2poundsshrimppeeled (if frozen defrost)
Instructions
In a large bowl, add cooked quinoa, tomatoes, 5 tablespoons olive oil, olives, juice of 1 lemon, parsley, mint and sea salt and freshly ground pepper to taste.
In a large bowl, add shrimp, 1 tablespoon olive oil, and juice of 1 lemon. Marinate in the refrigerator for 20 minutes.
On an indoor grill, over medium high heat grill shrimp 2 to 3 minutes per side until cooked through.
Serve salad with shrimp.
Notes
SERVING SUGGESTION: Steamed asparagus.VEGETARIAN: Use eggplant cut into chunks instead of shrimp.GLUTEN FREE: Make sure olives are gluten free.NUTRITION: 502 Calories; 18g Fat; 39g Protein; 47g Carbohydrate; 5g Dietary Fiber; 230mg Cholesterol; 445mg Sodium. Exchanges: 2 1/2 Grain (Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat.