{"id":31452,"date":"2017-08-28T10:38:06","date_gmt":"2017-08-28T14:38:06","guid":{"rendered":"https:\/\/www.eyecandypopper.com\/?p=31452\/"},"modified":"2017-08-30T15:57:49","modified_gmt":"2017-08-30T19:57:49","slug":"shrimp-quinoa-salad-chipotle-vinaigrette","status":"publish","type":"post","link":"https:\/\/flexitariannutrition.com\/shrimp-quinoa-salad-chipotle-vinaigrette\/","title":{"rendered":"Shrimp and Quinoa Salad With Chipotle Vinaigrette | Pescatarian | Vegan Option"},"content":{"rendered":"

Today I’m happy to introduce you to a fellow Canadian food blogger that I like a lot, Dana from Killing Thyme<\/a> blog. She’s created this delicious Shrimp and Quinoa Salad with Chipotle Vinaigrette especially for you! I will let her introduce herself below. I also created a special recipe for her blog, click on the link at the bottom of this post.<\/p>\n

Enjoy!<\/p>\n

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Hi! I\u2019m Dana of Killing Thyme<\/a>, a pescetarian food blog, and I\u2019m thrilled to be sharing my eats with you today here at eyecandypopper.com.<\/span><\/p>\n

One of my favorite things about the food blog experience, aside from spending my days cooking, photographing, eating, and writing about food, is the relationships I\u2019ve formed with fellow bloggers over the years. We teach one another, we inspire one another and, a lot of the time, we keep one another sane; we deter one another from throwing in our dish towels.<\/span><\/p>\n

Needless to say, when Gabrielle, aka ECP and I started toying with the idea of collaborating and writing a guest post for one another\u2019s blog, I was pretty jazzed. After all, we\u2019re both passionate about sustainability and healthy choices; the collaboration made sense. She created a nom-worthy Maple Baked Pear and Walnut Breakfast with Granola Since for my blog and, since my main focus is the pescetarian diet, Gabrielle thought it would be a good idea to bring something <\/span>fishy<\/span><\/i> to Eyecandypopper \u2014 but not too fishy! I\u2019m talkin\u2019 some juicy, easy-to-devour Alaska-caught shrimp.<\/span><\/p>\n

\"Front<\/p>\n

Shrimp is the most consumed type of seafood in the US, so it\u2019s important to shop for it responsibly. Unfortunately unsustainable options are more common and more easily available than sustainable ones. Always look for \u201cBest Choice\u201d shrimp; the majority of \u201cBest Choice\u201d is caught in Alaska, but there are other good options \u2014 both <\/span>wild<\/span><\/a> and <\/span>farmed<\/span><\/a>. You can also look for “Sustainably Caught”, “cCertified Sustainable Seafood” or “Good Catch” designations. Knowing where any of your seafood comes from, as well as the difference between good and bad fishing\/farming methods, is critical. If you aren\u2019t sure, talk to your fishmonger.<\/span><\/p>\n

This recipe brings a lot of great things together: sustainable shrimp and fresh little homegrown tomatoes from my garden; smoky heat and a slight sweetness; creamy avocado chunks and crunchy pepitas. Though this salad is new, I can easily call it my favorite. It makes for a great contribution to any gathering, it\u2019s a fabulous dinner side, and a nourishing light lunch.<\/span><\/p>\n

If you\u2019re not big on shrimp, or can\u2019t source any sustainable varieties, you can skip them, making this a vegan salad.<\/span><\/p>\n

I hope you love it as much as I do!<\/span><\/p>\n

Thanks for taking the time to welcome a new voice here at Eyecandypopper!<\/span><\/p>\n

Dana @ Killing Thyme<\/span><\/p>\n

Want to keep up with me? KillingThyme.net<\/a> | Facebook<\/a> | Instagram<\/a> | Pinterest<\/a> | Twitter<\/a><\/span><\/p>\n

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Don\u2019t forget to check out ECP\u2019s Maple Baked Pear and Walnut Breakfast with Granola<\/a> recipe that she created especially for Killing Thyme.<\/span><\/p>\n

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\n\t\t\tShrimp and Quinoa Salad With Chipotle Vinaigrette | Pescatarian, Vegetarian Option\t\t\t
<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/div>\t\t<\/h2>\n\t\t
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\n\t\t\t\t\tCourse:<\/span>\n\t\t\t\t\t\n\t\t\t\t\t\tLunch, Main Course\t\t\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\tCuisine:<\/span>\n\t\t\t\t\t\n\t\t\t\t\t\tAmerican\t\t\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tPrep Time:<\/span> 20<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tCook Time:<\/span> 20<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tTotal Time:<\/span> 40<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\tServings:<\/span> 6<\/span> servings<\/span><\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\tAuthor:<\/span> Dana @ Killing Thyme<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t
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A simple and fresh salad for everyone to enjoy for lunch or dinner!<\/p>\t\t<\/div>\n\t<\/div>\n\t

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Ingredients<\/h3>\n\t\t\t\t\t\t
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For the quinoa:<\/h4>\n\t\t\t\t\t\t\t\t