The Yas Project

We recently made the switch to a stainless steel snack box, and it goes everywhere with us! I love how durable it is, how easy it is to clean, and how perfect it is for packing snacks and lunches on the go.

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Shrimp & Quinoa Salad

You know it’s time to grocery shop when you open the fridge 5 times hoping new food will magically appear. 😂

We were VERY low on groceries after being away for a few days. Add in a busy workday stuck at my desk, a missed window for an online order, and zero desire to order takeout.

So… pantry shopping it was.

Half a box of quinoa hiding in the pantry ✔️
A package of shrimp buried in the freezer ✔️
A few fresh veggies hanging on for dear life ✔️

Somehow, it all came together into this shrimp & quinoa salad. Fresh, filling and SO satisfying.

A good reminder that sometimes “we have nothing to eat” just means it’s time to get a little creative with what we already have.

Ingredients
Salad
▫️ 1 cup cooked quinoa
▫️ 1 cup red bell pepper, chopped
▫️ 1 cup cucumber, chopped
▫️ 1 cup grape tomatoes, halved
▫️ ½ cup Kalamata olives, chopped

Dressing
▫️ Juice of 1 lemon
▫️ 1 tbsp olive oil
▫️ 1 tbsp apple cider vinegar
▫️ 2 tbsp maple syrup, or to taste
▫️ Salt & pepper, to taste

Shrimp
▫️ 1 package raw, deveined shrimp, thawed
▫️ Paprika
▫️ Garlic powder
▫️ Salt & pepper
▫️ Olive oil

Steps:
1. Cook the quinoa according to package instructions and set aside to cool.
2. Pat the shrimp dry. Drizzle with olive oil and season with paprika, garlic powder, salt and pepper.
3. Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, or until pink and cooked through.
4. Add the quinoa, bell pepper, cucumber, tomatoes, olives and cooked shrimp to a large bowl.
5. Whisk together the lemon juice, olive oil, apple cider vinegar and maple syrup. Season with salt and pepper to taste.
6. Pour the dressing over the salad and toss until everything is well combined.