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