What I Eat in a Day

Ingredients

• 8 oz Raw Shrimp (peeled, deveined, medium‑large size)
• 1 cup Cooked Quinoa (pre‑cooked, frozen; thaw before use)
• 2 cups Baby Spinach (washed and patted dry)
• 1 medium Bell Pepper (any color, diced)
• 0.25 cup Red Onion (finely diced)
• 2 tbsp Olive Oil (extra‑virgin, for shrimp marinade)
• 1 tbsp Lemon Juice (freshly squeezed)
• to taste Salt
• to taste Black Pepper
• 2 tbsp Balsamic Vinegar (real, aged balsamic (not syrup))
• 4 tbsp Extra Virgin Olive Oil (for vinaigrette)
• 1 tsp Dijon Mustard (optional, helps emulsify vinaigrette)
• 1 cup Canned Chickpeas (rinsed, skins removed (see instructions))
• 2 tbsp Tahini (smooth, sesame paste)
• 1 tsp Lemon Zest (finely grated fresh lemon zest)
• 0.5 tsp Salt (for hummus)
• 1 pinch Smoked Paprika (for garnish)

Instructions

1. Make Ultra‑Creamy Hummus

   Rinse the canned chickpeas, then gently rub each bean between your fingers to slip off the skins; discard skins. Transfer the skinned chickpeas to a food processor, add lemon juice, lemon zest, tahini, olive oil, and salt. Blend until smooth and airy, stopping to scrape down the sides as needed.

   Time: PT10M

2. Prepare Simple Balsamic Vinaigrette

   In a shaker bottle, combine balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and black pepper. Secure the lid and shake vigorously for 30 seconds until the dressing emulsifies.

   Time: PT5M

3. Prep Salad Vegetables

   Dice the bell pepper, finely dice the red onion, and set aside. Rinse the baby spinach and pat dry.

   Time: PT5M

4. Reheat Quinoa

   Place the frozen cooked quinoa in a microwave‑safe bowl, cover loosely, and microwave on high for 20‑30 seconds. Stir; if still cold, add another 10 seconds.

   Time: PT1M

5. Marinate Shrimp

   In a shallow bowl, toss the raw shrimp with olive oil, lemon juice, a pinch of salt, and black pepper. Let sit for 5 minutes while the quinoa finishes heating.

   Time: PT5M

6. Grill Shrimp

   Preheat a grill pan over medium‑high heat. Add the marinated shrimp in a single layer; grill 1‑2 minutes per side until they turn pink and opaque. Remove immediately to prevent overcooking.

   Time: PT4M

   Temperature: Medium‑high heat

7. Assemble the Salad

   In a large serving bowl, combine the spinach, diced bell pepper, red onion, and reheated quinoa. Drizzle half of the balsamic vinaigrette and toss gently. Top with the grilled shrimp, drizzle the remaining dressing, and finish with a pinch of smoked paprika.

   Time: PT5M

8. Serve with Hummus

   Spoon a generous dollop of the prepared hummus onto a small side dish or directly onto the plate. Serve the salad warm or at room temperature.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Raw Shrimp: Chicken breast, cut into bite‑size pieces, Firm tofu, cubed
• Instead of Cooked Quinoa: Couscous, Brown rice
• Instead of Baby Spinach: Mixed spring greens, Arugula
• Instead of Bell Pepper: Cherry tomatoes, Cucumber
• Instead of Red Onion: White onion, Shallots
• Instead of Olive Oil: Avocado oil, Grapeseed oil
• Instead of Lemon Juice: Lime juice, White wine vinegar (less acidic)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper, Paprika
• Instead of Balsamic Vinegar: Red wine vinegar with a pinch of sugar, Sherry vinegar
• Instead of Extra Virgin Olive Oil: Light olive oil, Canola oil (less flavor)
• Instead of Dijon Mustard: Whole grain mustard, Yellow mustard (less sharp)
• Instead of Canned Chickpeas: White beans, Lentils (cooked)
• Instead of Tahini: Almond butter (different flavor), Greek yogurt (for a lighter dip)
• Instead of Lemon Zest: Lime zest, Orange zest (milder)
• Instead of Salt (for hummus): Sea salt, Kosher salt
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (smokier)

Equipment Needed

• Food Processor
• Fine Mesh Sieve (optional)
• Salad Shaker Bottle
• Grill Pan or Outdoor Grill
• Microwave
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Serving Bowl

Critical Steps — Do Not Skip

• Removing chickpea skins for maximum hummus creaminess
• Do not over‑cook the shrimp; they should stay tender
• Emulsify the vinaigrette thoroughly in the shaker bottle

Chef Tips from the Video

• Use a citrus zester for the lemon zest to avoid bitter pith.
• If you prefer a spicier hummus, add a pinch of cayenne or smoked paprika during blending.
• For extra crunch, toast the quinoa briefly in a dry skillet before reheating.

Troubleshooting

Storage

Refrigerator: Hummus: up to 5 days in an airtight container; Vinaigrette: up to 2 weeks; Salad: best eaten the same day, but components can be stored separately for 1‑2 days.

Freezer: Cooked quinoa freezes well for up to 3 months; shrimp can be frozen raw (unmarinated) for up to 2 months.

Room temperature: Do not leave the assembled salad at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the hummus and vinaigrette up to 3 days ahead; store in sealed jars.
• Cook a larger batch of quinoa and keep it refrigerated for quick reheating.
• Marinate shrimp just before cooking to keep the flavor bright.

Frequently Asked Questions