Quinoa Shrimp Salad with Cherry Tomatoes and Cilantro

This vibrant quinoa shrimp salad combines the fresh flavors of cherry tomatoes, cucumber, red onion, and cilantro, creating a refreshing dish that's perfect for lunch or dinner. The quinoa provides a nutty base while the shrimp adds protein, making it a balanced meal. The zesty lime dressing ties everything together, enhancing the natural flavors of the ingredients.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pound shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let cool.
2. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 3-4 minutes until pink and opaque. Remove from heat and let cool.
3. In a large bowl, combine the cooked quinoa, shrimp, cherry tomatoes, cucumber, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or chill in the refrigerator for 30 minutes for the flavors to meld.