This recipe is perfect for lunch or dinner. Give your grilled chicken salad a break and try this! If you are not a fan of shrimp, you can substitute with any other protein! 

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2 tbsps. quinoa
1/4 cup water
1/4 shrimp (peeled)
1/2 tsp. cumin
1 tbsp. evoo
3/4 tsp. acv
1/3 tsp. maple syrup
2 1/2 cups kale (stems removed and chopped)
1/2 carrot (grated or sliced)


1) boil quinoa and water in a saucepan over high heat. Reduce to a simmer, and cover with a lid for 13-15 minutes. 

2) meanwhile, coat the shrimp with cumin, salt and pepper. Heat 1/4 of the olive oil in a pan over medium high heat. Add the shrimp and cook for about 3-5 minutes, flipping halfway. 

3) in a large salad bowl, whisk together the vinegar, maple syrup and remaining olive oil. 

4) add the kale and carrot, and massage in the vinaigrette. Add the cooked quinoa and shrimp and toss until well combined. 

Alesha Lazan