Receta de ensalada de col rizada y camarones ricos en proteínas

Ingredientes

• 1 cup uncooked quinoa
• 8 ounces kale (, trimmed, stems removed, and thinly sliced (about 4 cups))
• 1 cup blueberries
• 1/2 cup shredded carrot
• 1/4 cup sliced almonds
• 12 cooked shrimp ((I made this baked garlic shrimp))
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (, plus more more to taste)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparación

1. 1

   Cook the quinoa. Rinse the quinoa in a fine mesh strainer under cold water. Add 3 cups water to a medium saucepan with the quinoa and kosher salt. Bring to a boil. Cook until al dente and the centers become transparent, stirring occasionally, about 8 to 12 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 5-10 minutes. Spread on a baking sheet and cool.

2. 2

   Prep the kale. Meanwhile, cut out the stems from the kale leaves and slice finely into strips. Rinse the kale, then spin dry in a salad spinner and pat dry with a kitchen towel. Transfer to a large bowl with the cooled quinoa.

3. 3

   Make the dressing. In a small bowl or a jar with a fitted lid, combine the olive oil, lemon juice, apple cider vinegar, honey, kosher salt, and black pepper.

4. 4

   Dress the kale and quinoa first! Drizzle 3-4 tablespoons of the dressing over the kale and quinoa. Toss to coat, and let sit for a few minutes so that the kale softens and the quinoa absorbs the dressing.

5. 5

   Finish the salad. Add the blueberries, shredded carrot, and almonds to the salad and top with cooked garlic shrimp. Add more dressing and salt and pepper if desired.