Categories
Recipes

Shrimp Quinoa Salad

Ingredients needed:
1/2 bag frozen shrimp
1/2 cup of white quinoa
1/2 avocado
2 cucumbers
1/4 Green pepper
1/4 red pepper
1/4 Yellow pepper
Green onion
Handful of mixed greens
1/8 cup of sunflower seeds
1/8 cup of pumpkin seeds

Shrimp Marination:
2 Tablespoons Teriyaki Sauce
3 small garnished Garlic cloves
1/2 lemon
Black pepper
1 Tablespoon olive oil
Dash of cumin
Dash of Salt

Start off by marinating the shrimp with the ingredients listed above.
Wait for the pan to be warm, then add the the olive oil. This way you ensure not burning the oil. After adding the oil immediately place the shrimp in the pan. If the shrimp are small they will need around 5 minutes. If you are using medium sized shrimp, it will take around 7-8 minutes. Make sure to keep an eye on the shrimp so you don’t overcook them and they become too hard.

At the same time, cook the quinoa. Add 1/2 cup of white quinoa with 3/4 cup of water in a pot. Once the water is warm it will start to get absorbed by with quinoa. Cook for around 10 min and leave it to rest for a couple of minutes.

Get a big salad bowl, chop all the vegetables into small cubes (peppers, green onions, avocado). Add the mixed greens, sprinkle the seeds, pour the shrimp, place the quinoa and mix all together.

Add the lemon oil dressing (you can use vinaigrette instead) and you’re set for lunch/dinner.

img_7159

NOTE: you can easily use chicken instead of shrimp and use the same marination.
You can add any vegetable of your choice such as tomato, lettuce, mint leaves, parsley, coriander…
For a sweet touch, you can add dried cranberries, mango slices, green apples…

Processed with VSCO with c1 preset

Et Voila!

Here is it, a delicious, simple, and nutritious salad.
Don’t forget to take a picture and tag me (@beirutfitness) when you try it!

Categories
Recipes

Avocado Shrimp Ceviche

Ingredients Needed:
– 2 bags of medium sized shrimp
– 4 avocados
– 6 cucumbers
– 2 cups of water
– 3 tomatoes
– 3 onions
– 2 lemons
– cilantro
– olive oil
– salt

Start with cooking the shrimp:
1. Cut a tomato into 4 pieces
2. Cut an onion into 4 pieces
3. Place the tomato and the onion in a pot with 2 cups of water
4. Add salt
5. Add a handful of cilantro to the pot
6. Once everything starts to boil, add the shrimp for a few minutes until the shrimp is pink

Once the shrimp is cooked, remove them from the pot and keep 1/2 a cup of the water from the pot aside. Chop the shrimp into 2-3 pieces and place them in a bowl to cool.

Moving on to the next steps, dice 2 onions and place them in a bowl of freshly squeezed lemon juice (2 lemons), some salt, and 1 tablespoon of olive oil.
Forget about the onions for around 30 min so they can absorb the lemon.

In the meantime, prepare a large bowl: chop the 4 avocados (make sure they are ripe but not too ripe), the 6 cucumbers, and the 2 tomatoes into small cubes.
Add the shrimp to the mixture along with the onions that were soaked in lemon juice and the juice that we had put aside from the pot.

Mix everything together, place it in the fridge for a while et voila!

IMG_8543