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RECIPE
19 INGREDIENTS 8 STEPS 40min

California Quinoa

4.8
6 Ratings
Flavorful protein-packed quinoa salad with roasted vegetables and fresh avocado.
California Quinoa Recipe | SideChef
Flavorful protein-packed quinoa salad with roasted vegetables and fresh avocado.
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
40min
Total Time
$3.27
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Quinoa

1 cup
2 cups
Water
1 Tbsp
Curry Powder
1
Avocado , pitted, diced
1/2 cup

Shrimp

1 handful
Sunflower Seeds , toasted
1 lb
Shrimp , deveined, peeled
1/4 cup
1
Lime , juiced
1 clove
Garlic , crushed
1 pinch
Chili Powder

Dressing

1/4 cup
Light Olive Oil
1/2 tsp
Chili Powder
1 clove
Garlic , minced
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
436
FAT
22.5 g
PROTEIN
23.3 g
CARBS
40.5 g

Cooking Instructions

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Step 1
To marinate the shrimp, add the Honey (1/4 cup) , Lime (1) , Garlic (1 clove) , Chili Powder (1 pinch) , Salt (to taste) , Ground Black Pepper (to taste) to a bowl with the Shrimp (1 lb) . Place in the fridge until needed.
Step 2
For the quinoa, add Water (2 cups) and Curry Powder (1 Tbsp) to a small sauce pan. Stir to combine. Add Quinoa (1 cup) and bring to a boil. Reduce heat to low, cover, and allow it to sit for 15 minutes, so it can absorb the liquid.
Step 3
Meanwhile, add the Sunflower Seeds (1 handful) to a baking sheet and place under the low broiler for 3-5 minutes or until toasty.
Step 4
Place a grill pan over the stove and crank the heat to medium-high. Add the Corn (1/2 cup) and Red Bell Pepper (1) and cook 5 minutes, flipping around the pan until charred.
Step 5
Place the quinoa, peppers, corn, Avocado (1) , and sunflower seeds in a bowl.
Step 6
Wipe off the grill pan, then reheat the pan at medium heat. Place the shrimp 1/2" apart on the grill pan, pouring the marinade over. Cook 2-3 minutes on each side, or until pink and no longer opaque. Add to bowl with quinoa.
Step 7
For the dressing, whisk together light Light Olive Oil (1/4 cup) , Chili Powder (1/2 tsp) , Garlic (1 clove) , and juice of one Lime (1) , and lime zest if desired. Season with Salt (to taste) and Ground Black Pepper (to taste) and pour over quinoa and toss.
Step 8
Garnish with Fresh Mint Leaves (to taste) for a refreshing twist! Serve and enjoy!

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Nutrition Per Serving
Calories
436
% Daily Value*
Fat
22.5 g
29%
Saturated Fat
2.8 g
14%
Trans Fat
0.0 g
--
Cholesterol
121.7 mg
41%
Carbohydrates
40.5 g
15%
Fiber
6.7 g
24%
Sugars
13.9 g
--
Protein
23.3 g
47%
Sodium
106.9 mg
5%
Vitamin D
--
--
Calcium
97.2 mg
7%
Iron
3.0 mg
17%
Potassium
700.0 mg
15%
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