By MMC
In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, and torn fresh mozzarella.
Add the extra-virgin olive oil and balsamic vinegar over the quinoa mixture. Season with salt and freshly ground black pepper to taste.
Gently toss the ingredients to ensure the oil and vinegar are well distributed.
Add the grilled shrimp and fresh basil leaves to the bowl. Toss lightly to combine, making sure the shrimp is well integrated with the quinoa salad.
Prepare your serving bowls by adding a layer of arugula or baby spinach as the base.
Spoon the quinoa and shrimp mixture over the greens in the bowls.
Garnish with additional fresh basil leaves if desired and serve immediately.
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This Salad Main Course Italian Fusion recipe is ready in 20 minutes and features grilled shrimp, cooked quinoa, fresh mozzarella and other delicious ingredients. Contains 500 calories total.
In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, and torn fresh mozzarella.
Add the extra-virgin olive oil and balsamic vinegar over the quinoa mixture. Season with salt and freshly ground black pepper to taste.
Gently toss the ingredients to ensure the oil and vinegar are well distributed.
Add the grilled shrimp and fresh basil leaves to the bowl. Toss lightly to combine, making sure the shrimp is well integrated with the quinoa salad.
Prepare your serving bowls by adding a layer of arugula or baby spinach as the base.
Spoon the quinoa and shrimp mixture over the greens in the bowls.
Garnish with additional fresh basil leaves if desired and serve immediately.
Calories per Serving: 500
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