Quinoa Shrimp and Vegetable Salad

Name: Quinoa Shrimp and Vegetable Salad
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 Prawns; 20g Quinoa; 9 Cherry tomatoes; 30g corn; 10 pieces asparagus; 50g Snow peas; 1 stage carrot; 2 pcs Cherry radish; 30g Bitter chrysanthemum; Some Vinaigrette; 1 teaspoon Cooking Wine; Some Shimizu

by Dark blue millet porridge

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The main thing to pay attention to when making quinoa shrimp vegetable salad is the combination of ingredients, which can be added according to everyone’s preference, but the amount of shrimp can be recommended to be less. The shrimp is light and refreshing, nutritious, and has a smooth taste. But if If you put too much, it will be too greasy to eat, and the vegetables in the vegetable salad will be overwhelmed, so the amount of shrimp can be smaller.

Vegetables are best used in season. Such a fat-reduced light meal will have a richer taste, low calories and nourishment, especially with the addition of quinoa, a nutritious grain with a crispy and tough taste after being cooked. Making the salad taste more lively is also the usual practice of many healthy, fat-reducing and light-eating salads.

Quinoa Shrimp and Vegetable Salad

1. Prepare the ingredients: 6 prawns, 20 grams of quinoa, 9 cherry tomatoes, 10 asparagus, 50 grams of snow peas, 30 grams of corn, 1 carrot, 30 grams of bitter chrysanthemum, 2 cherry radishes, and appropriate amount of vinaigrette ; (If you like to eat eggs, you can boil 2 eggs)

Quinoa Shrimp and Vegetable Salad recipe

2. Soak the quinoa in a bowl for 20 minutes, rinse with running water, pour it into a steamer, steam on high heat for 20 minutes, turn off the heat, continue to simmer for 5 minutes, open the lid and set aside;

3. The corn is cooked sweet corn, and the corn is peeled and used for later use;

4. Carrots are sliced and pressed into a flower shape with a mold;

5. Pick the snow peas, wash, cut in half and set aside;

6. Asparagus only needs the head, wash and cut in half and set aside;

7. Cut the cherry tomatoes in half;

8. Slice the cherry radish for later use;

9. Boil water in a pot, add a little salt and cooking oil, pour carrots, snow peas and asparagus into the pot and blanch them, put them in cold water, and remove the controlled water;

10. 6 prawns, pick out the shrimp thread, wash and cook in boiling water for 3 minutes, remove the shells and set aside;

11. Take a glass bowl and put the washed bitter chrysanthemum into the bowl;

12. Put the blanched carrot slices, snow peas and asparagus in a bowl;

13. Put cherry radish slices, corn kernels and cherry tomatoes in a bowl;

14. Sprinkle the steamed tricolor quinoa;

15. Add the cooked shrimps;

16. Pour some oil and vinegar sauce according to your taste;

17. Mix the salad with chopsticks;

18. cucu zero-fat oil and vinegar sauce, a must for low-calorie light salads!
A good quinoa and shrimp vegetable salad has meat and vegetables, rich nutrition, and attractive dishes. It is recommended to taste it at home.

Tips:
Vegetable salad is a very nutritious and healthy diet. First of all, most of it does not need to be heated, and some ingredients can be blanched, which will keep the various nutrients in the vegetables to the greatest extent from being destroyed or lost. Secondly, its method is really convenient. There is no oily smoke. The key is to choose the right ingredients and dosage, as well as salad dressing or vinaigrette. Everyone can have their own delicacy. May 1 must try it at home. Oh.