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Pesto Shrimp + Quinoa Salad

Servings: 4

Ingredients

  • 2 cups vegetable stock or bone broth
  • 2 Tbsps olive oil or avocado oil
  • 1-1/2 lbs small shrimp peeled and deveined
  • sea salt and black pepper
  • 1 large red onion diced
  • 6 cups Romaine lettuce chopped
  • 2 cups cherry tomatoes sliced in half
  • 4 Tbsps green pesto more for serving
  • 1 cup uncooked quinoa

Instructions

  • Rinse your quinoa thoroughly with cold water.
  • In a medium saucepan add 2 cups of vegetable stock, and bring to a boil. Add in your rinsed quinoa.
  • Reduce the heat, simmer, and cook, covered for 12-15 minutes. Check to see if most of the liquid has been absorbed. Let stand for 5 minutes, cover, and then fluff your quinoa with a fork.
  • Heat oil in a large skillet over medium-high heat. Cook shrimp for a minute or two on each side until golden brown and translucent on the inside. Sprinkle with sea salt and pepper to your taste.
  • In a large serving bowl, add chopped lettuce, onion, cherry tomatoes, quinoa, and your cooked shrimp.
  • Add in dollops of your green pesto and stir everything well to combine.
  • Serve with additional pesto if desired and enjoy.