Southwest Quinoa Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied, makes great leftovers, and will keep well, refrigerated, 3-4 days.
Ingredients
| 2 cup Water |
| 1 cup Quinoa, uncooked |
| 7 tsp. Olive oil (divided) |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 1 Large Red bell peppers (seeded and diced) |
| 2 Large stalk Celery, raw (diced) |
| 4 large Green onions (thinly sliced crosswise) |
| 1/4 tsp. Salt |
| 1 tsp. Chili powder |
| 1 tsp. Ground cumin |
| 1/8 tsp. Cayenne pepper |
| 1 tsp. Honey |
| 1 tsp. White wine vinegar |
| 1/2 lime yields Lime juice, raw |
Instructions
Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done. Place it in a large mixing bowl and refrigerate until cool.
While the quinoa is cooking, place 1 teaspoon of the olive oil in a large skillet over high heat.
When the pan is hot, reduce the heat to medium and add the shrimp. Cook, tossing occasionally, until the shrimp is pink (about 8 minutes).
Place the cooked shrimp in the mixing bowl with the quinoa and refrigerate until cool.
When the shrimp and quinoa are cold, add the remaining 6 teaspoons olive oil, black beans, red pepper, celery, green onions, salt, pepper, chili powder, cumin, cayenne, honey, vinegar, and lime juice to the bowl.
Fold together until well blended. Chill thoroughly before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Quinoa is the perfect vehicle for a summer salad. It has a great nutty flavor, is easy to cook, takes only a few minutes and is full of quality protein and fiber.