Warm quinoa salad and northern shrimps

Author: Les Cultures de chez nous
Preparation 15
Baking 13
Portions 4
Freezing No
Sodium1206 mg
Protein33 g
Fiber5 g
Fat16 g
Carbohydrate53 g
Iron5 mg
Calcium168 mg


  • 375 ml (1 1/2 cup) of quinoa, rinced and drained
  • 1 minced leek
  • 250 ml (1 cup) of diced red peppers
  • 450 g (750 ml) of northern shrimps
  • 125 ml (1/2 cup) of feta cheese, harshly chopped
  • 560 ml (2 1/4 cups) of vegetables broth without added salt
  • 60 ml (1/4 cup) of chopped green onions
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  • In a casserole, heat a bit of olive oil at medium heat. Cook quinoa 1 minute while stirring.
  • Add vegetables broth and bring to a boil. Cover and cook for 12 to 15 minutes, until complete absorption of liquid. Remove from Heat and let cool down 5 minutes before stirring with a fork.
  • Meanwhile, heat a bit of olive oil at medium heat in a pan. Cook leek for 2 to 3 minutes.
  • Add roasted peppers and srimps in a pan. Warm 1 minute. Pepper and stir.
  • Divide quinoa into plates. Garnish each portion of the shrimp preparation with feta, and if desired, green onions.

Chef's notes