Shrimp and Quinoa Salad

A straightforward salad that makes the perfect meal.

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Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

Ingredients:

• 1 package of baby kale

• 1 package of spinach

• 1 cup cooked quinoa

• 1 tsp garlic powder

• 2 tsp salt

• 2 tsp pepper

• 15 dates; chopped

• ~1/2 cup slivered almonds

• 3-4 TBS balsamic vinegar

• 4.5 TBS extra virgin olive oil

• 1 bag of shrimp deveined and de-shelled

• 1 TBS coriander

• 1 TBS Cumin

• 1 TBS tumeric

• 1 TBS smoked paprika

• 1 TBS oregano

• 1 tsp coconut sugar

• 4 cloves garlic; minced

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Instructions

1. In a large bowl. marinate shrimp in coriander, cumin, turmeric, smoked paprika, oregano, coconut sugar, minced garlic, and 1 tsp of salt and pepper each. Cover and put in refrigerator for 1 hours.

2. Cook quinoa according to packaging. Once cooked add garlic powder, and 1 tsp of salt and pepper each

3. Once shrimp is ready, blacken shrimp by sautéing for 2-4 minutes on each side on medium high heat.

4. In a salad bowl, mix together greens, quinoa, slivered almonds, and chopped dates.

5. For dressing, whisk together balsamic and extra virgin olive oil. Pour over greens.

6. Top with blackened shrimp.