Light Quinoa and Shrimp Salad

Ingredients

• Quinoa 0 oz
• Tuscany Mix "White Dacha" 0 oz
• Shrimp 9 pieces
• Marinated cherries 7 pieces
• White Pepper (whole) 1 piece
• Feta cheese to taste
• Olive Oil 2 spoons
• Lemon to taste
• Ground Black Pepper a pinch
• Salt to taste
• Avocado 1 piece
• Flaxseeds 0 oz

Step-by-Step Guide

Step 1

Pre-cook the quinoa and shrimp. Allow both the quinoa and shrimp to cool.

Step 2

Add 1 teaspoon of lemon juice (from 1 wedge of lemon) to the quinoa and season with pepper. Mix well.

Step 3

Cut the cherry tomatoes in half. Add the tomatoes to the bowl with quinoa and mix well. Add 1 tablespoon of olive oil and mix again. This way, the quinoa will absorb the tomato juice and oil.

Step 4

Next, add the herbs and mix again.

Step 5

Add half of the chopped yellow or red bell pepper and half of the avocado. Drizzle with 1 teaspoon of lemon juice and mix again. If you don't have bell pepper, you can skip it.

Step 6

Next, add the shrimp and drizzle the dish with 1 tablespoon of olive oil. Stir again.

Step 7

Sprinkle with feta cheese, sesame seeds, and add more pepper. You can add salt to taste if the feta is not salty enough. Instead of feta, you can use mozzarella cheese. The salad is ready. It can be served with crispbreads and crackers.