Quinoa Shrimp Salad

Aug 19, 2013

Healthy creations are the best creations.
I love throwing together a bunch of healthy ingredients in hopes that it will turn out to be successful. This one was just that. A success!!
Chickpeas was a new ingredient that I brought home with me last week. The texture isn’t for everyone but I recently had a brilliant salad, which incorporated crunchy chickpeas in the mix. Garbanzo beans went straight onto my shopping list. Chickpeas aka garbanzo beans are researched to be an excellent source of protein, fiber, iron boost (great for women) and are ideal for weight loss diets. If you do not like them straight out of a can, try them roasted for a crispy texture! Add to any salad, on top of a lettuce wrap or snack on them by itself throughout the day!
Chickpeas (roasted – oven on 400 degrees until crispy with olive oil and paprika)
Quinoa, half cup
Kale, chopped
Half a dozen of grilled shrimp (marinated in lime juice and cooked with the onion)
Half white onion
Heat your oven to 400 degrees, add half a can of chickpeas to a baking sheet with olive oil, pepper and paprika. You can add anything you want to these (red pepper, vinaigrette, etc.). Watch carefully and stir occasionally. In the meantime, prepare a half cup of quinoa as directed on the box. Place the chickpeas and quinoa in a large bowl. Add the tomatoes, kale, and avocado to the bowl. Cook the shrimp in lime juice, a little bit of olive oil, pepper and paprika. Drain some of the juice from the pan but not all. Add the rest of the ingredients to the bowl and mix well. Enjoy!