- 1 cup red quinoa
- 2 cups water
- 1 cup grape tomatoes, halved
- 1 garlic clove, minced
- 340 g shrimp, cooked, peeled and deveined
- 3/4 cup fresh parsley, chopped
- 2 celery stalks (about 1 1/4 cups), thinly sliced
- 3 tablespoons fresh basil, chopped
- 1/4 cup fresh lemon juice, depends on your taste
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- salt & black pepper to taste
In a small saucepan, bring water to a boil. Add quinoa and give it a quick stir. Cover the saucepan, reduce heat to low and simmer for 15-17 minutes, or until the quinoa is tender and the water has been absorbed.
Remove from heat and let stand 5 minutes. Then fluff with a fork. Allow it to cool to room temperature.
Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute or until fragrant.
Reduce heat to medium-low. Add celery and cook uncovered for 15 minutes.
In a small bowl, whisk together lemon juice, 2-tablespoons olive oil, lemon zest, pepper and salt. Set the dressing aside.
In a large bowl, combine the celery mixture, shrimps, grape tomatoes, parsley and basil.
Add the quinoa and pour the dressing over the mixture. Toss everything together until well combined. Serve warm or cold.