As a result, I try to find any recipe that will let me use quinoa. There is a problem, unfortunately, with my favorite food. It's very high in points :( so I love even more when I find quinoa in my Weight Watchers recipes!
This is adapted from Weight Watchers online. Instead of the veggies they suggested, I used a package of frozen veggies I got at Wal-Mart. Wal-Mart has a fantastic selection of mixed vegetables, and I like trying all the different kinds. The asparagus mix was a rousing success.
Shrimp and Quinoa Salad
|1 cup(s) uncooked quinoa|
|2 cup(s) water|
|1/4 tsp table salt|
|1 package frozen vegetables (I used asparagus stir-fly)|
|12 oz uncooked shrimp, medium-size, cooked, peeled|
|3 Tbsp fresh lemon juice|
|2 Tbsp fat-free chicken broth|
|1 Tbsp olive oil|
|3/4 tsp dill, minced (the original recipe called for 2 tsp, and I knew that would be way too much. 3/4 was good, since the dill wasn't too overpowering)|
|1/4 tsp table salt, or more to taste|
|1/4 tsp black pepper, or more to taste|
- Cook quinoa according to package instructions, with adding the vegetable mix in the water and quinoa. Let cool after cooking.
- Combine lemon juice, broth, oil, dill, salt and black pepper in a cup; stir well. Pour oil mixture over salad and toss gently but well. Yields about 1 1/2 cups per serving. 7 points a serving.