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Cilantro-Lime Quinoa Shrimp Salad

Friday, January 10, 2020
Cilantro-Lime Quinoa Shrimp Salad


Now that the whirlwind of celebrations and pleasurable eating of the holidays finally subside, it is time to whip up a good healthy meal in your kitchen. Try this quinoa salad packed with nutrients.


1 cup quinoa, cooked according to package instructions
5 oz bag frozen Corn
8 oz black beans in can
1/4 cup shallots, chopped
4 tbsp cilantro, chopped
3/4 cup red bell pepper, diced
2 tsp olive oil
1 medium onion, chopped
1 garlic clove, chopped
10 oz. shrimp, peeled
2 tbsp avocado oil
4 tbsp lime juice
Salt and pepper to taste


Cook quinoa and corn according to package instructions.
Drain the black beans from the can, put in a small bowl and heat in microwave for one minute.
In a salad bowl, mix well cooked quinoa and corn, the black beans, shallots, cilantro, and red bell pepper.
Meanwhile in a nonstick frying pan, sauté onion in olive oil until nice and soft.
Add garlic, sauté for 30 seconds then add shrimp and sprinkle with salt and pepper.
Stir until the shrimp is cooked through then add cooked shrimp to salad.
In a small bowl whisk together the lime juice, avocado oil, season with salt and pepper.
Pour over salad and stir until combined well.
Serve warm or cold and enjoy!