Quinoa Pesto Shrimp Salad

This recipe is modified from Deliciously Ella's vegan pesto salad recipe. My Dad and I made this recipe at the beach and it was so easy! The shrimp definitely added a nice touch and helped make this salad feel more like a full meal. If you wanted to keep this meal completely plant-based, quinoa provides a great source of protein and nutrients. It would also be really yummy with some white beans or chickpeas.

Ingredients:

• 1 cup quinoa

• 2 tablespoons pesto (option to get vegan pesto)

• 1 lemon, juiced

• 1.5 cups cherry tomatoes

• 1 small red onion, sliced

• 3 large handfuls of arugula

• 2 scallions, sliced

• Salt and pepper to taste

• 1 tsp cumin

• 0.5 tsp paprika

• 0.5 tsp garlic powder

• 0.5 tsp onion powder

Method:

1. Cook the quinoa according to the package and then drain

2. Mix the pesto, lemon, tomatoes, red onion, scallions, quinoa, and arugula in a large mixing bowl

3. Coat the raw shrimp with cumin, paprika, garlic powder, and onion powder.

4. Cook the shrimp on medium-high heat for about 4 minutes per side, or until cooked through.

5. Combine the shrimp and the salad and serve topped with salt and pepper to taste