Some of my very favorite recipes are often just a combination of some of my favorite ingredients (not all that surprising, right?!). Funny though, I just don’t always think to combine all of them until I see something similar on another food blog or in foodie magazine somewhere. Anyhow, this recipe falls into that category of a few of my favorite things (did any of y’all sing the song right after reading that?…sorry if it’s stuck in your head all day!). I love a light yet flavorful recipe, love seafood as protein, love black beans and quinoa, and I love (LOVE) spicy…this one hits all the spots and I’ll definitely be making again soon. Hope y’all enjoy!
Zesty Shrimp and Quinoa Salad with Lemon Vinaigrette
INGREDIENTS:
for the shrimp:
1 tablespoon cumin
3/4 tablespoon ground red pepper
3/4 tablespoon smoked paprika
1/2 tablespoon garlic powder
1/2 teaspoon salt
2 tablespoons olive oil
1 1/2 pounds peeled and deveined large shrimp
for the salad:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange bell pepper, chopped
1 red bell pepper, chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup fresh corn kernels (about 2-3 ears)
1/2 or 1 whole jalapeno, minced (to taste)
1/3 cup cilantro, chopped
salt & pepper
for the lemon vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
6 Tablespoons extra virgin olive oil
salt & pepper
PREPARATION:
- Cook quinoa according to package directions. Set aside to cool.
- Preheat broiler.
- For the shrimp: combine first 5 ingredients in a small prep bowl. Combine oil and shrimp in a large bowl; toss well to coat. Sprinkle spice mixture over shrimp until evenly coated. Place shrimp on a foil-lined baking sheet and place in oven; broil 7-8 minutes or until done, turning once.
- For the lemon vinaigrette: combine all ingredients in a small bowl and whisk to combine.
- Combine cooled quinoa with red onion, bell peppers, avocado, beans, corn, jalapeno, cilantro, salt and pepper. Top with shrimp.
- Pour lemon vinaigrette over the salad and stir to combine. Serve cold or at room temperature.
*Serves 4- 5. Recipe inspired by Iowa Girl Eats.
