Ingredients
Scale
Quinoa
- 1 cup uncooked quinoa (affiliate)
- 3/4 cup chicken broth (affiliate)
- 1 cup water
- 1/2 teaspoon salt
Shrimp
- 1 lb medium-large shrimp, peeled and deveined
- 1/4 cup olive oil (affiliate)
- 1 lime, juiced
- 2 garlic cloves, minced
- 1/2 teaspoon cumin (affiliate)
- salt and pepper to taste
Dressing
- 1/4 cup olive oil (affiliate)
- 2 tablespoons honey (affiliate)
- 2 limes, juiced
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Salad
- 1 1/2 cups sweet corn (frozen and thawed or fresh)
- 1 cup black beans (affiliate)
- 1 avocado, thinly sliced
- 1/2 small red onion, diced
- 1/4 cup cilantro, chopped
- 1 cup cherry tomatoes, halved
Instructions
- Rinse quinoa under cold water then place in medium size saucepan along with chicken broth, water, and salt. Bring to a boil and simmer for 15 minutes, covered.
- Take off of heat and let sit for 5 minutes with the lid on.
- While quinoa is cooking, combine shrimp, olive oil, lime juice, minced garlic, cumin, and salt and pepper and mix until shrimp is coated. Let set for 5 minutes.
- If using the pressure cooker for your shrimp, put them in the pot and cook on high pressure for 2 minutes with a quick release.
- If cooking on the stovetop, place in a large skillet over medium high heat and cook for 4-5 minutes until shrimp is pink and opaque.
- Whisk together all ingredients for the dressing.
- Assemble salad by combining shrimp and all other prepped vegetables, then drizzle with dressing and serve either warm or cold.
- Prep Time: 10 mins
- Cook Time: 20 mins