Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish and make sure the yogurt is gluten-free.


"Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around." -Aarti Sequeira, Chef

The refrigerator light goes on...

Use a small jalapeno for this recipe - not more than about 1 1/2 inches long. If you like it spicier, that's OK, but if it's too spicy it will overwhelm the recipe. If you like mild spice remove the seeds from the jalapeno before roasting.

The goal is for the spiciness to be offset by the sweetness of the red pepper, the salty umami flavor of the soy sauce, and the tartness of the lime. This comes together with the coolness of the ginger, shrimp, cucumber, and tomato. A complex salad, but very much worth it.


Peruvian Quinoa Shrimp Salad

Servings: 2 | Serving size: 4 ounces shrimp with quinoa and veggies

Cooking Time: 45 minutes. Note that cooking time does not include chilling time.

This recipe can easily be multiplied and makes great leftovers.

1 cup no salt added vegetable stock
1/2 cup quinoa
spray oil
1 small jalapeno pepper
1 large red bell pepper
1/2 lime (juiced)
1 tsp. honey
1/8 tsp. fresh ground black pepper
2 Tbsp. non-fat Greek yogurt
1 tsp. reduced sodium soy sauce or gluten-free tamari sauce
1/2 cup fresh cilantro (divided)
2 tsp. olive oil
2 tsp. ginger (minced)
2 Tbsp. pumpkin seeds
8 ounces shrimp (peeled, deveined, and sliced in half lengthwise)
2 Tbsp. water
1 medium cucumber (seeded and diced)
10 grape tomatoes (sliced in half lengthwise)

Peruvian Quinoa Salad with Shrimp recipe from Dr. Gourmet

Preheat the oven to 325°F.

Place the vegetable stock in a small saucepan over high heat. When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the stock is evaporated. Add water 1/4 cup at a time if needed.

When the quinoa is cooked, remove to a large mixing bowl, allow to cool, and then put in the refrigerator to chill.

While the quinoa is cooking, place the jalapeno and red pepper in a medium skillet, spray with oil, and place in the oven.

Roast for 20-25 minutes, turning occasionally so that the peppers brown on all sides.

After 25 minutes, remove the red pepper and place it in a small paper bag, with the top folded closed, to cool. When the pepper is cool, peel and seed the pepper and discard both the burned outer peel and the seeds. Cut into large dice and place in a mini-chopper or blender.

Remove the stem from the roasted jalapeno and discard. (Discarding the seeds as well will make the sauce less spicy - I leave them in.)

Add the roasted jalapeno, lime juice, honey, pepper, yogurt, soy sauce, and 1/4 cup of the cilantro to the jar and blend until smooth. Place in a refrigerator to chill.

Place the olive oil in a large skillet over medium high heat.

Add the ginger and pumpkin seeds.

Cook, stirring frequently, for about 5 minutes. Adjust the heat so the ginger cooks but does not burn.

Add the shrimp and cook, tossing frequently, until the shrimp are pink throughout.

Remove the shrimp and pumpkin seeds to a small bowl to cool and add the 2 tablespoons water to the pan, deglazing the pan with the water. Simmer, and when there is about 1 tablespoon of liquid left, add it to the shrimp to cool.

Place in the refrigerator to chill.

When all of the ingredients are chilled, place the dressing, cooked shrimp mixture, cucumber, tomatoes, and the remaining 1/4 cup of the cilantro in a large bowl.

Gently fold together and serve.

Nutrition Facts

Serving size: about 1 cup

Servings: 10

Amount Per Serving

Calories 498 Calories from Fat 153
% Daily Value
Total Fat 17g
    Saturated Fat 3g 12%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 215mg 72%
Sodium 384mg 17%
Total Carbohydrates 45g 35%
    Dietary Fiber 7g 30%
    Sugars 11g
Protein 43g
Vitamin A 29% Vitamin C 168%
Calcium 15% Iron 41%
Vitamin K 32 mcg Potassium 1102 mg
Magnesium 250 mg