5:2 Low Cal Recipe - Quinoa/Garbanzo/Shrimp Warm Salad

I love making dishes with low cal, hi fiber vegetables, This way you get full and satisfied with the least possible calories. Here is one classic example:

Warm Quinoa/garbanzo/Shrimp Salad

Ingredients	Calories	Carbs	Fat	Protein	Sodium	Fiber
Generic - Quinoa Cooked, 2 cup	444	78	7	16	26	10
Generic - Organic Sweet Pea Shoots, 2 cup (70 g)	60	12	0	4	0	4
Veggie - Yellow Onion, 0.5 large (3", 8.5 oz, 230 g, c)	30	7	0	1	3	2
Celery - Raw, 2 cup chopped	28	6	0	1	162	3
Full Circle - Organic Grape Tomatoes, 5 Oz	27	6	0	1	7	2
Shrimp - Raw, 8 medium	51	0	1	10	71	0
Vegetable - Red Bell Pepper, 0.5 pepper	19	4	0	1	3	2
Fresh - Yellow Bell Pepper - Chopped, 1 cup	40	9	0	0	0	4
Cauliflower - Raw, 3 cup	75	16	0	6	90	8
White Mushrooms - Raw, Cleaned Whtie Mushrooms, 100 g	22	3	0	3	5	1
Generic - Quinoa Cooked, 2 cup	444	78	7	16	26	10
Oil - Olive, 1 tablespoon	119	0	14	0	0	0
Kitchen Basics - Seafood Cooking Stock, 0.25 cup	3	0	0	1	120	0
Spices - Saffron, 1 tbsp	7	1	0	0	3	0
Add Ingredient

Total:	1369	220	29	60	516	46
Per Serving:	137	22	3	6	52	5

1 serving = 1 cup

HOW TO:


Saute garlic onion grape tomato and shrimps in olive oil,  add cauliflower,  stir for a minute of two  add seafood stock. cover. when almost done add sweet pea shoots. celery, bell peppers and garbanzos, stir cover and let cook. add saffron florets, paprika . salt and pepper to taste. pepper flakes- optional.

Add 2 cups of cooked quinoa to the vegetable sauté mix and serve. makes 10 cups.