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24 medium shrimp, peeled and deveined

136g of uncooked quinoa ( I usually use Easy Quinoa of  Natures’s Earthly Choice).

1/2 chopped onion

1/2 chopped green pepper 

1/2 chopped red pepper

1/2 chopped apple

1/2 cup walnuts

A little mixed walnuts, chestnuts and berries

A mixed baby greens (arugula, lettuce and spinach)

4 soupspoon Cranberry Vinaigrette 

1 soupspoon Olive oil

1 teaspoon salt ( it's up to you)


















































Quinoa is one of nature's superfoods and a busy cook's dream: it's ready in 15 minutes! This nutty-tasting, gluten-free grain delivers a healthy dose of fiber and is one of the only plant foods that is a complete protein, since it provides all 9 essential amino acids.



Place the quinoa into a small saucepan and add 1and1/2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat.





Heat olive oil in a nonstick frying pan over medium-high heat. Add salt, chopped onion, peppers and shrimp. Stir-fry about 3 minutes. Transfer to a bowl, add quinoa, chopped apple, mixed walnuts, chestnuts and berries and stir.




Place the baby greens in a plate, add quinoa mixture and drizzle with cranberry vinaigrette (recipe bellow)! It’s ready to serve!


Enjoy! ;)



Cranberry Vinaigrette Salad Dressing


1 cup cranberry juice 

1/2 cup chopped fresh or frozen cranberries, thawed

1 tablespoon extravirgin olive oil 

1 tablespoon red wine vinegar

1 tablespoon honey 

2 teaspoons minced chives

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper



Place juice and cranberries in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Combine cranberry mixture, oil, and remaining ingredients in a small bowl; stir well with a whisk.


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