Pinch of Yum · by Lindsay Ostrom
Shrimp and Quinoa Salad
NUTRITION · PER SERVING31M COOK
CAL 32%·PRO 100%
CARBS 93G58% OF CAL
20G FIBER39G OTHER33G TOTAL SUGAR
FAT 7G10% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, colorful salad of sautéed shrimp, quinoa, fresh spinach, and orange zest dressed in Asian vinaigrette. Healthy, protein-rich, and refreshing for a light meal.
mainsaladshellfishdairy freegluten free
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup cooked quinoa
- 8-10 cooked shrimp
- a few handfuls of baby spinach
- scallions, chopped
- 1 orange, cut into sections
- orange zest
- julienne vegetables (I used a prepackaged broccoli slaw)
- Asian dressing
At a glance
PER SERVING · TIME 31M
CAL 32%·PRO 100%
CARBS 93G58% OF CAL
20G FIBER39G OTHER33G TOTAL SUGAR
FAT 7G10% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1m
- Sodium
- 655mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2542mg
- Calcium
- 440mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 655MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.