Spinach and Quinoa Salad with Grilled Shrimp and Avocado

A light and refreshing salad that's perfect for a summer lunch or dinner. The quinoa provides a hearty base, while the grilled shrimp and avocado add protein and healthy fats. The spinach and red bell pepper add a pop of color and nutrition.

This recipe was inspired by a trip to the farmers market, where I found myself drawn to the vibrant colors of the fresh spinach and red bell peppers. I had some leftover grilled shrimp in the fridge, and an avocado that was begging to be used. I threw all of these ingredients together in a bowl, and the result was this delicious and healthy salad.

Prep time: 15 | Cook time: 15 | Serves: 2

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 1 cup fresh spinach
• 12 ounces grilled shrimp
• 1 avocado, sliced

Instructions

1. Cook quinoa according to package directions.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and bell pepper and cook until softened.
4. Add spinach and cook until wilted.
5. Add cooked quinoa and grilled shrimp to the skillet and heat through.
6. Serve with avocado slices.

Why It Works

• The combination of quinoa, grilled shrimp, and avocado provides a balance of protein, carbohydrates, and healthy fats.
• The spinach and red bell pepper add vitamins, minerals, and antioxidants to the salad.
• The olive oil dressing adds flavor and helps to keep the salad moist.