2 cups (500 ml) quinoa

12 oz (340 g) medium raw shrimp, peeled

1 tablespoon (15 ml) olive oil

1 cup (250 ml) diced English cucumber

2 pink grapefruits, cut into skinless segments and cut into chunks

3 green onions, finely chopped

1/2 to 1 jalapeño pepper, finely chopped

2 tablespoons (30 ml) fresh cilantro, chopped

2 tablespoons (30 ml) fresh parsley, chopped

Salt and pepper

In a colander, rinse the quinoa under cold running water. Place in a large saucepan, cover with salted cold water and cook until tender, 15 to 20 minutes. Rinse under cold running water and drain well. Transfer to a large bowl.

In a skillet, sauté the shrimp in the oil over medium heat, until they change colour. Season with salt and pepper. Let cool.

In a bowl, combine the quinoa, shrimp, cucumber, grapefruit, green onions, pepper, cilantro, and parsley. Season with salt and pepper. Set aside.

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