Southwestern Quinoa Salad with Lemon Vinaigrette Recipe

imageSouthwestern Quinoa Salad with Lemon Vinaigrette Recipe


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.


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

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