Springing Into Wellness: A Light & Nourishing Shrimp Quinoa Salad

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I’m in my era of trying to document recipes instead of seasoning until my ancestors tell me to stop. What a great way to start by sharing some of my favorite meals with you all as well. Because I know folks are not a huge fan of reading lengthy introductions for recipes lets gets straight into it shall we? Enjoy, family.

Shrimp, Corn, and Zucchini Quinoa Salad with Arugula

Ingredients:

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• 1 lb shrimp, peeled and deveined

• 1 tbsp Old Bay seasoning (season with your heart but be mindful of your heart. Sodium is a thing.)

• 2 ears of corn, kernels removed (can also use canned or frozen corn)

• 2 medium zucchinis, sliced

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 2 cups arugula

• Salt and pepper, to taste

• Optional: Fresh herbs like parsley or cilantro for garnish

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Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.

2. Prepare the Shrimp: In a large bowl, toss the shrimp with Old Bay seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they are pink and opaque. Remove from the skillet and set aside.

3. Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the zucchini slices and cook for 3-4 minutes, or until they start to soften. Add the corn kernels and cook for an additional 2-3 minutes, until the vegetables are tender and slightly charred. Season with salt and pepper to taste.

4. Combine Everything: In a large mixing bowl, combine the cooked quinoa, shrimp, zucchini, and corn. Drizzle with lemon juice and gently toss to mix.

5. Serve: On a serving platter, lay a bed of arugula. Spoon the quinoa mixture on top of the arugula. Garnish with fresh herbs if desired.

6. Enjoy: Serve warm or at room temperature. Enjoy your delicious and nutritious Shrimp, Corn, and Zucchini Quinoa Salad with Arugula!

Congrats!! Go celebrate and enjoy your nourishing meal.