Directions:
- 1. Cook quinoa according to the package. The quinoa will be done when it turns partially white and the spiral-like germ of the grain is visible. Flake with a fork.
- 2. In a small bowl, whisk 2 teaspoons olive oil, lemon juice, salt, and cayenne pepper. Set aside.
- 3. In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add onions and saute 2-3 minutes, just until wilted. Add shrimp and saute until they turn bright red and are lightly browned on the edges. Add the corn and tomatoes, and heat through for 2-3 minutes, just until the tomatoes begin to wrinkle.
- 4. Add cooked quinoa directly into the skillet and toss with the shrimp mixture. Add the basil and the olive oil and lemon juice mixture. Toss gently. Serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.44 Kcal (776 kJ) | ||
| Calories from fat | 82.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 14% | |
|---|---|---|---|
| Cholesterol | 13.15mg | 4% | |
| Sodium | 361.6mg | 15% | |
| Potassium | 246.12mg | 5% | |
| Total Carbs | 22.2g | 7% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 4.89g | 10% | |
| Vitamin C | 11.1mg | 18% | |
| Iron | 1.3mg | 7% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 170.19 Kcal (713 kJ) | ||
| Calories from fat | 76.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 14% | |
|---|---|---|---|
| Cholesterol | 12.07mg | 4% | |
| Sodium | 331.87mg | 15% | |
| Potassium | 225.88mg | 5% | |
| Total Carbs | 20.38g | 7% | |
| Sugars | 1.98g | 9% | |
| Dietary Fiber | 2.42g | 11% | |
| Protein | 4.49g | 10% | |
| Vitamin C | 10.2mg | 18% | |
| Iron | 1.2mg | 7% | |
| Calcium | 21.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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