Sunday, July 7, 2013

Quinoa Tex-Mex Salad with Shrimp

Alright people, unless you've been living under a rock you've probably heard of quinoa. It's been the center of a pretty big health craze recently, and for good reason. According to wiki (where we all know everything is true); "Nutritional evaluations of quinoa indicate that it is a source of complete proteinFurthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium." And since the UN has named 2013 the "International Year of Quinoa" I've gone a little crazy with the quinoa recipes. I'll start here with one of my favorites, a sort of Tex-Mex salad with some shrimp thrown in there. I pretty much love this flavor combo. Give it a whirl and hopefully learn how delicious quinoa really is.

Quinoa Tex-Mex Salad with Shrimp (original from the Tasty Kitchen Blog)

1 1/2c uncooked quinoa
1 14oz can black beans, rinsed and drained
1 14oz can corn, rinsed and drained
1 red bell pepper, diced
2 jalapeƱo chili peppers, diced
1/4c chopped fresh cilantro
1/4c chopped sweet onion
1lb peeled deveined shrimp

5T fresh lime juice
1t salt
1 clove garlic, diced
1t cumin
1/4c chopped fresh cilantro
1/3c olive oil
fresh ground pepper

Thoroughly rinse the quinoa to remove the bitterness. Place the quinoa in a sauce pan with 3c water and some salt. Bring to a boil over high heat. Once boiling, reduce heat to medium and cover. Cook for 15min or until the water has completely disappeared. Set aside to cool

In a large bowl, combine the black beans, corn, red bell pepper, jalapeƱos, cilantro, and onion.

In a small bowl, whisk together the dressing ingredients. Pour about 1/4c of it into a skillet. Toss the shrimp in the dressing in the skillet. Cook the shrimp until all are opaque. Mix the shrimp in with the other ingredients in the large bowl.

Add the quinoa to the large bowl and toss to mix well. Add the last of the dressing to the large bowl and toss to coat. Enjoy!

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