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Quinoa Tabouli with Lemon Garlic Grilled Shrimp

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $2.1

$2.10 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 father's day,4th of july,summer,gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian side dish
spoonacular Score:82%

Spoonacular Score: 82%

 

Quinoa Tabouli with Lemon Garlic Grilled Shrimp takes approximately approximately 45 minutes from beginning to end. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $2.1 per serving. One serving contains 228 calories, 11g of protein, and 3g of fat. 3 people were impressed by this recipe. It will be a hit at your The Fourth Of July event. It works well as a side dish. This recipe from Foodista requires green onions, water, and orange peppers, and mint leaves. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is spectacular. If you like this recipe, take a look at these similar recipes: Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoan and Shredded Kale, Lemon Garlic Shrimp with Quinoa, Arugula & Peas, and Grilled Shrimp With Garlic and Lemon.

Ingredients

Servings:
1 cup
1 cup quinoa
quinoa
2 cups
2 cups water
water
2 tsps
2 tsps sea salt
sea salt
2
2  celery stalks
celery stalks
some
some yellow red orange peppers
yellow red orange peppers
2
2  green onions
green onions
12
12  sun dried tomato
sun dried tomato
1
1  vine ripened tomatoes
vine ripened tomatoes
0.25 cups
0.25 cups frozen corn
frozen corn
0.5 cups
0.5 cups fresh parsley
fresh parsley
6
6  mint leaves
mint leaves
6 cloves
6 cloves garlic
garlic
0.5 cups
0.5 cups lemon juice
lemon juice
some
some sea salt
sea salt
10
10  shrimp
shrimp
1 cup quinoa
1 cup
quinoa
2 cups water
2 cups
water
2 tsps sea salt
2 tsps
sea salt
2  celery stalks
2
celery stalks
some yellow red orange peppers
some
yellow red orange peppers
2  green onions
2
green onions
12  sun dried tomato
12
sun dried tomato
1  vine ripened tomatoes
1
vine ripened tomatoes
0.25 cups frozen corn
0.25 cups
frozen corn
0.5 cups fresh parsley
0.5 cups
fresh parsley
6  mint leaves
6
mint leaves
6 cloves garlic
6 cloves
garlic
0.5 cups lemon juice
0.5 cups
lemon juice
some sea salt
some
sea salt
10  shrimp
10
shrimp

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

Add salt to water and boil. Toast Quinoa for a couple of minutes in a dry pan moving around so it doesnt burn (when you hear it pop, count to 5 and remove immediately) Add Quinoa and cook for 12 minutes on a soft boil, or until all the water is soaked into the Quinoa. While cooking the Quinoa, add minced garlic to lemon juice, allow to sit. Remove Quinoa from heat and add lemon juice and garlic mixture, mix well. Allow to absorb and cool. Chop all veg into similar sized pieces (I like about 1/4 dice). Chop parsley and mint finely. When Quinoa has cooled, mix everything together. Serve with grilled shrimp!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.10
Ingredient
1 cup quinoa
2 teaspoons sea salt
2 celery stalks
some yellow red orange peppers
2 green onions
12 sun dried tomato
1 vine ripened tomatoes
¼ cups frozen corn
½ cups fresh parsley
6 mint leaves
6 cloves garlic
½ cups lemon juice
10 shrimp
Price
$1.52
$0.05
$0.03
$0.66
$0.16
$1.56
$0.46
$0.19
$1.19
$0.14
$0.40
$0.83
$1.20
$8.39

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Quinoa is super healthy. Read more about its health benefits here.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
227 Calories
11g Protein
3g Total Fat
40g Carbs
47% Health Score
Limit These
Calories
227
11%

Fat
3g
5%

  Saturated Fat
0.41g
3%

Carbohydrates
40g
13%

  Sugar
4g
5%

Cholesterol
37mg
13%

Sodium
1362mg
59%

Get Enough Of These
Protein
11g
23%

Vitamin K
142µg
135%

Vitamin C
56mg
69%

Manganese
1mg
61%

Vitamin A
1664IU
33%

Folate
124µg
31%

Magnesium
119mg
30%

Phosphorus
283mg
28%

Copper
0.46mg
23%

Fiber
5g
22%

Iron
3mg
21%

Potassium
720mg
21%

Vitamin B6
0.41mg
20%

Selenium
11µg
17%

Vitamin B1
0.25mg
16%

Zinc
2mg
14%

Vitamin B2
0.22mg
13%

Vitamin E
1mg
12%

Vitamin B3
2mg
10%

Calcium
86mg
9%

Vitamin B5
0.7mg
7%

Vitamin B12
0.11µg
2%

covered percent of daily need

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