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Ambassador [Associate]
Ambassador [Associate]
  • 650 calories
  • 35 min
  • 4 servings


  • ¼ cup almonds, sliced
  • 1 (5 oz) pkg baby spinach
  • 16 fl oz chicken or vegetable broth
  • 1 (4 oz) pkg crumbled feta cheese
  • 1 small pkg fresh basil
  • 1 lemon
  • 1 cup quinoa
  • 1 ½ lb raw peeled shrimp, fresh or frozen
  • 1 shallot
  • 1 (16 oz) pkg strawberries
  • 2 yellow bell peppers
  • black pepper
  • extra virgin olive oil
  • pure maple syrup
  • salt


  1. In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    • 1 cup quinoa
    • 16 fl oz (2 cups) chicken or vegetable broth
  2. Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    • 1 lemon
    • 2 yellow bell peppers
    • 1 (16 oz) pkg strawberries
    • 1 small pkg fresh basil
    • 1 (5 oz) pkg baby spinach
  3. If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    • 1 ½ lb raw peeled shrimp, fresh or frozen
  4. Zest and juice lemon into a medium bowl. Add oil, maple syrup, salt, and pepper; whisk to combine the dressing.
    • ¼ cup extra virgin olive oil
    • 1 tbsp pure maple syrup
    • 1 tsp salt
    • ½ tsp black pepper
  5. Peel, halve, and thinly slice shallot into half-moons. Add to the bowl with the dressing and stir to combine.
    • 1 shallot
  6. Trim, seed, and small dice bell peppers; add to the bowl.
  7. Trim and quarter strawberries lengthwise; add to the bowl.
  8. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the bowl (reserving a small handful for garnish).
  9. Add feta to the bowl and set aside.
    • 1 (4 oz) pkg crumbled feta cheese
  10. Transfer the cooked quinoa to a baking sheet pan. Spread out in an even layer and let cool for 5 minutes.
  11. Meanwhile, preheat a large skillet over medium-high heat.
  12. Once the skillet is hot, add oil and swirl to coat the bottom. Add shrimp and season with salt and pepper; cook until opaque, 1-2 minutes per side. Once done, transfer to a plate.
    • 4 tsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  13. Add cooled quinoa to the bowl with the dressing and salad fixings; gently stir to combine.
  14. To serve, divide spinach between plates; top with quinoa salad, shrimp, almonds, and reserved basil. Enjoy!
    • ¼ cup almonds, sliced

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • tongs
  • whisk or fork