Southwestern Quinoa Salad with Lemon Vinaigrette Recipe

imageSouthwestern Quinoa Salad with Lemon Vinaigrette Recipe

Salad:

1/2 cup dry quinoa, prepared per package instructions and cooled
1/3 cup red onion, chopped
1 orange, peeled and segmented
1 avocado, chopped
1 can black beans, rinsed and drained
1/2 red bell pepper, diced
1 cup corn
1/3 cup cilantro, chopped
15 shrimps, deveined and shells removed
1 tbsp butter
Old Bay seasoning
Lemon Vinaigrette:

2 lemons, juiced
2 garlic cloves, microplaned or finely minced
Honey to taste
Salt & pepper
4 tbsp extra virgin olive oil
In a skillet, saute the shrimp in the butter and Old Bay. Meanwhile, combine quinoa, onion, orange, avocado, black beans, bell pepper, and cilantro in a large bowl. In a smaller bowl, whisk together the vinaigrette ingredients. When the shrimp is cooked through, add to the salad. Pour dressing over salad and toss to combine.

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Posted on June 21, 2014, in Avocado, Seafood. Bookmark the permalink. Leave a comment.

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