Wednesday, October 24, 2012

Quinoa Shrimp Salad


I enjoyed the last quinoa dish (Quinoa Burrito Bowls) so much, that I just had to try another one. This one is somewhat similar to the last, but it definitely has a different kick. Nothin' like healthy food that actually tastes good!

Quinoa Shrimp Salad
1 cup quinoa
2 cubes chicken bouillon

1 bag frozen baby shrimp (12 oz.)
1/2 cup butter, melted
Juice of 1 lemon
Salt & pepper

1/2 red onion, diced
1 can corn, drained
1 can black beans, warmed
2 oranges, peeled & chopped
1 bunch cilantro, chopped

Lemon Vinaigrette 
Juice of 2 lemons
6 tbsp. olive oil
2 cloves garlic
pinch of stevia, or other sweetener
Salt & pepper

In a medium saucepan, combine the quinoa, chicken bouillon, and 2 cups of water. Bring to a boil, then turn down to low and simmer, covered, 15-20 minutes, stirring periodically. Remove from heat.

While the quinoa is cooking, begin the shrimp. In a small bowl, mix together the frozen shrimp, melted butter, and lemon juice. Cover a baking sheet with foil, pour shrimp mixture on top, and salt & pepper. Broil for 8-10 minutes, or until well done.

To make the vinaigrette, combine the ingredients in a container with a tight-fitting lid, and shake well.

Instead of sugar, sweeten the dressing with a calorie-free
sweetener, such as Truvia. 

In a medium mixing bowl, combine the shrimp, quinoa, and the rest of the salad ingredients. Pour the vinaigrette over the top & mix (you may not use it all). This salad can be enjoyed warm or cold. Yum!

This recipe was modified from the version found at Iowa Girl Eats.

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