Yields 2 servings 

  • 1/3 cup red quinoa, dry
  • 2/3 cup water
  • 10-12 jumbo shrimp, cooked
  • 1 cup organic cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup red onion, diced
  • 2 tbsp. fresh lime juice
  • 1/2 tsp. cumin seed
  • Himalayan sea salt and pepper to taste
  • 2 cups organic baby spinach

Combine quinoa and water in a saucepan and bring to a boil. Once boiling, reduce heat to low, cover and cook for 20-25 minutes until water is evaporated and quinoa is fluffy and light. Transfer to a small bowl and refrigerate for at least 30 minutes. Combine tomatoes, red onion, cucumber, lime juice, cumin, sea salt, and pepper in a bowl. Once quinoa is chilled, add it to the vegetable mixture and stir to combine. Scoop 1 cup of the quinoa mixture on top of 1 cup of spinach, squeeze lime juice over salad and serve.

Nutritional Information: Total Calories 164, Total Fat 2g, Carbohydrates 25g, Sugars 3g, Dietary Fiber 4g, Protein 12g, Sodium 141mg, excellent source of vitamin A, vitamin K, and manganese