Shrimp, Kale & Quinoa Salad

Health Highlights

Ingredients

1/2 cup	Organic Quinoa (uncooked)
1 cup	Water
454 gm	Shrimp, raw (peeled, deveined)
2 tsp	Cumin
1/4 cup	Extra virgin olive oil (divided)
1 tsp	Apple cider vinegar
1 1/2 tsp	Maple syrup
10 cup	Kale (stems removed and chopped)
1/4 cup grated	Carrots

Boil quinoa and water in a saucepan over high heat. Reduce to a simmer and cover with a lid for 13 - 15 minutes. Season with salt and pepper, and fluff with a fork. Set aside.
Meanwhile, coat the shrimp with cumin, salt and pepper. Heat 1/4 of the olive oil in a pan over medium-high heat. Add the shrimp and cook for about 3-5 minutes, flipping halfway.
In a large salad bowl, whisk together the vinegar, maple syrup and remaining olive oil.
Add the kale and carrot, and massage in the vinaigrette. Add the cooked quinoa and shrimp and toss until thoroughly combined. Divide onto plates and enjoy!

Calories 400

Calories from fat 168

Calories from saturated fat 22.6

Total Fat 18.7 g

Saturated Fat 2.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.8 g

Monounsaturated Fat 10.8 g

Cholesterol 183 mg

Sodium 235 mg

Potassium 1098 mg

Total Carbohydrate 30 g

Dietary Fiber 9.3 g

Sugars 4.1 g

Protein 32 g