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Lemon Garlic Shrimp and Quinoa Bean Salad

by - Thursday, October 26, 2017

Lemon Garlic Shrimp and Quinoa Bean Salad | Ramblingrenovators.ca

Let's start with the obvious. I'm not a food blogger. But, we all have to eat and once in a while I make a dish that feels interesting and flavourful enough to share here. And this dinner was just that. This Lemon Garlic Shrimp and Quinoa Bean Salad met all my criteria for a successful meal: it was quick and easy to prepare, it used items I already had in my pantry, and all three of us cleaned off our plates. That hardly ever happens so this recipe is definitely going into our regular dinner rotation.

Lemon Garlic Shrimp and Quinoa Bean Salad

Ingredients:

  • 1 cup uncooked quinoa 
  • 1 1/2 cup frozen corn
  • 1 19oz can black beans
  • 1 avocado diced
  • 1 cup halved cherry tomatoes
  • 1 garlic clove minced 
  • 3 tbsp olive oil
  • juice of 1/2 lemon
  • salt and pepper to taste 

For the shrimp:

  • 12-15 large shrimp, raw peeled deveined
  • 3 tbsp olive oil 
  • 2 garlic cloves, minced
  • zest of 1/2 lemon
  • salt and pepper to taste

Directions:

  1. In a small bowl, mix the olive oil, garlic, lemon zest, salt and pepper. Add the shrimp and combine well. Set aside.
  2. Cook the quinoa according to the package directions.
  3. Cook the frozen corn according to the package directions.
  4. In a medium bowl, combine the cooked corn, black beans, avocado, cherry tomatoes, and cooked quinoa. Mix well.
  5. Add the lemon juice, 2 tablespoons olive oil, salt and pepper to the quinoa mixture and toss well.
  6. In a medium skillet, heat remaining 1 tablespoon of olive oil. Add the shrimp and sauté until they are cooked.
  7. Top the quinoa salad with the shrimp.
This dish tasted just as good warm, or cold out of the fridge the next day.


Lemon Garlic Shrimp and Quinoa Bean Salad | Ramblingrenovators.ca

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