Quinoa, Shrimp, and Orange Salad
Cook the quinoa as per the instructions on the package, replacing the water with chicken stock.
Halfway through the cooking, add the shrimp.
Cool the quinoa and shrimp.
Add the remaining ingredients and blend well.
- 250 ml (1 cup) quinoa
- 500 ml (2 cups) unsalted chicken stock
- 200 g (about 375 ml / 1½ cup) Northern shrimp
- 500 ml (2 cups) spinach, cut into pieces
- 125 ml (½ cup) carrots, grated
- Zest of one orange
- Juice of two oranges
- 30 ml (2 tbsp.) olive oil
- Salt and pepper