Tuesday, January 13, 2015

Mexican Quinoa Salad with Shrimp

Here's an easy recipe for a light and refreshing quinoa salad with sauteed shrimp.  This can be served warm, chilled or at room temperature.  Here's how to make it:

 For the quinoa:

2 cups of quinoa
2 1/3 cups chicken stock
15 oz. can of black beans, drained and rinsed
1 cup frozen corn, thawed
1 pint grape tomatoes, halved
1 orange bell pepper, small dice
1 bunch of scallions, sliced
1 avocado, small dice
8 oz. queso fresco, crumbled 

In a medium pot, bring the chicken stock to a boil with a big pinch of salt.  Add the quinoa and lower the heat a bit.  Stir until the quinoa starts to absorb the stock.  When most of the stock has been absorbed, turn the heat to low, cover, and let stand until the rest of the stock has been absorbed and the quinoa has opened.

Spread the quinoa out on a sheet tray and let it cool in the refrigerator if you're planning on serving it cold or on the counter if you want to serve it room temperature.

In a big bowl, combine the black beans, corn, tomatoes, bell pepper, scallions, avocado and queso fresco.  Sprinkle with salt and crushed red pepper flakes.  When the quinoa has cooled, add it to the bowl.

For the dressing:

1/4 cup extra virgin olive oil
zest and juice of 2 limes
1 tbsp honey
1 tsp cumin
2 cloves of garlic, grated
Crushed red pepper flakes

In a large bowl, whisk together all of the ingredients with a pinch of salt and crushed red pepper flakes until combined.  Add to the quinoa mixture and toss well.

For the shrimp:
3/4 lb. peeled and deveined shrimp
2 tbsp unsalted butter
1 tbsp Tabasco

Season the shrimp with a pinch of salt.  Heat a large saute pan over medium high heat.  Add the butter and let melt.  When the butter is melted add the shrimp.  Cook until the shrimp are pink and firm.  Add the Tabasco and toss.  Serve the shrimp alongside the quinoa salad. 


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