Fiesta Quinoa Salad with Grilled Shrimp

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This was quite good, and I would make it again for sure. The recipe came from Fine Cooking magazine, and I give this a 7.7. The salad is very light and refreshing, but this needs a bit of something to be a full meal (hence the shrimp). I have included my changes below in bold.

Fiesta Quinoa Salad with Grilled Shrimp

by Julissa Roberts from Fine Cooking
Issue 135

  • 1 cup white quinoa, rinsed I cooked this in 2 cups of water with some salt
  • 4 Tbs. olive oil the dressing only needs 2 Tbs.
  • 3 Tbs. fresh lime juice
  • 2 medium cloves garlic, mashed to a paste I put mine through a garlic press
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 lb. extra-jumbo (16 to 20 per lb.) peeled, deveined shrimp
  • 2 large ears corn I just used about 1 1/2 cups of frozen corn that I defrosted
  • 1 15-oz. can black beans, drained and rinsed I used more than this, probably almost double
  • 1 medium red bell pepper, finely diced
  • 7 medium scallions, thinly sliced
  • 1/4 cup cilantro leaves (optional)I added this, as well as about 2 cups of shelled edamame

 

Directions can be found at link below:

recipe retrieved 3/1/16 from  http://www.finecooking.com/recipes/fiesta-quinoa-salad-shrimp.aspx

 

Essentially, you combine the 2 Tbs. of oil with the lime juice, the garlic, the cumin, the oregano, and some salt. Shake that up and its your dressing. Put the rest of the ingredients in a bowl and that’s your salad. Very easy.

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