Quinoa Tabbouleh with Grilled Shrimp

Quinoa tabbouleh is a refreshing and flavorful salad that's perfect for a light lunch or dinner. It's made with quinoa, shrimp, cucumber, tomato, red onion, parsley, and mint, and dressed with a simple olive oil and lemon juice vinaigrette. The shrimp are grilled to perfection, adding a smoky flavor to the salad. This salad is a great way to use up leftover quinoa, and it's also a healthy and delicious option for a summer meal.

Tabbouleh is a traditional Middle Eastern salad made with bulgur wheat, tomatoes, cucumbers, onions, and herbs. It's a refreshing and flavorful salad that's perfect for a light lunch or dinner. In this recipe, we've replaced the bulgur wheat with quinoa, which is a gluten-free grain that's packed with protein and fiber. We've also added grilled shrimp to the salad for a boost of flavor and protein. The result is a delicious and healthy salad that's perfect for a summer meal.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups water or broth
• 1 pound shrimp, peeled and deveined
• 1/2 cup chopped cucumber
• 1/2 cup chopped tomato
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint

Instructions

1. Rinse the quinoa in a fine-mesh sieve.
2. Cook the quinoa according to package directions.
3. While the quinoa is cooking, grill the shrimp over medium heat until cooked through.
4. In a large bowl, combine the quinoa, shrimp, cucumber, tomato, red onion, parsley, and mint.
5. Drizzle with olive oil and lemon juice to taste.
6. Season with salt and pepper to taste.

Why It Works

• Quinoa is a good source of protein and fiber, and it's also gluten-free.
• Grilling the shrimp adds a smoky flavor to the salad.
• The combination of quinoa, shrimp, cucumber, tomato, red onion, parsley, and mint creates a refreshing and flavorful salad.
• The olive oil and lemon juice vinaigrette adds a bright and tangy flavor to the salad.