Mexican-Inspired Quinoa with Grilled Shrimp and Lemon Vinaigrette

Fellow foodies, I apologize for my recent lack of blog posts.  As always, life tends to get in the way of all the enjoyable things, like cooking and eating great food.  So after a few weeks of consuming my stand-by 10 minute dinners (usually eggs or haphazard bean dishes), I’ve finally found time to bring you a few new recipes.

This first dish is one of my favorite go-to meals that can be served without shrimp if you’re vegetarian or just don’t like seafood (ala my roommate, Shannon).  It also makes a great side salad, but is definitely filling enough to be your entire meal.

Mexican-Inspired Quinoa with Grilled Shrimp and Lemon Vinaigrette 


6 large shrimp
1 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and chopped
1 avocado, chopped
1 cup black beans, drained
1 cup of corn (fresh, frozen or canned)
1/4 cup cilantro, chopped
1 lemon, juiced
1 garlic clove, finely minced
1/2 teaspoon of honey or agave nectar
3 tablespoons extra virgin olive oil
salt & pepper

Rinse quinoa and place in a pot with 2 cups of water.  Bring to a boil and then reduce heat to medium-low.  Cook until water dissolves and then set aside to cool.

While the quinoa is cooking, cook shrimp on the grill, in a grill pan, or sauté with a little olive oil.

Next, prepare the lemon vinaigrette. Combine lemon juice, garlic, honey, salt and pepper into a small bowl and whisk in olive oil.

Combine cooled quinoa with red onion, orange, avocado, beans and corn. Pour the vinaigrette over the salad and stir to combine. Top with grilled shrimp and serve cold or at room temperature.

Yield: 3 main servings (6 side servings)
Time: 30 minutes

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