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Recipe

Saffron, Quinoa, and Shrimp Salad

Servings: 4

Smoky paprika, golden saffron, Marcona almonds, and sherry vinegar give this main-course salad a Spanish spin.

Ingredients

  • 1-1/2 cups lower-salt chicken broth, heated
  • 1 big pinch saffron threads
  • 1/2 lb. large shrimp (31 to 40 per lb.), peeled and deveined
  • 1 tsp. smoked paprika
  • 1/2 tsp. granulated sugar
  • Kosher salt
  • 1 cup quinoa, preferably tricolor
  • 2 Tbs. plus 1 tsp. sherry vinegar
  • 2 Tbs. minced shallot
  • 1 medium clove garlic, finely chopped
  • 3 Tbs. extra-virgin olive oil
  • 4 oz. baby spinach (about 3 cups)
  • 1/2 cup thinly sliced jarred piquillo peppers or roasted red peppers
  • Freshly ground black pepper
  • 1/4 cup Marcona almonds, chopped

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 85
  • Sodium (mg): 670
  • Carbohydrates (g): 38
  • Fiber (g): 5
  • Sugar (g): 3
  • Protein (g): 22

Preparation

  • In a small bowl or measuring cup, combine the broth and saffron, and set aside for 5 minutes.
  • Toss the shrimp with the paprika, sugar, and 1/2 tsp. salt.
  • Rinse the quinoa until the water runs clear, drain in a fine-mesh strainer, and pat dry.
  • In a medium saucepan over medium-low heat, toast the quinoa, stirring frequently, until the grains smell toasty and begin to make faint popping sounds, about 2 minutes. Raise the heat to medium, add the saffron-steeped broth and 1/4 tsp. salt, and bring to a simmer. Cover and continue to simmer for 10 minutes. Add the shrimp, stir, cover, and continue to simmer until the quinoa has absorbed the liquid and the shrimp are cooked, 4 to 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Transfer the quinoa and shrimp to a large bowl and let cool to room temperature, about 20 minutes.
  • In a medium bowl, whisk the vinegar, shallot, and garlic. Gradually whisk in the olive oil. Toss the spinach with just enough of the vinaigrette to lightly coat. Transfer the spinach to plates or a platter. Add the peppers to the quinoa mixture and toss with the remaining vinaigrette. Season to taste with salt and pepper. Top the spinach with the quinoa mixture, and sprinkle with the almonds. Serve immediately or cover and chill for up to 2 days; bring to room temperature before serving.

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